Electrolux B8140-1 Pies and Gratin Table

Pies and Gratin Table

CONVENTIONAL ROTITHERM Time

Shelf posi-

tion from

bottom

Tempera-

ture

°C

Shelf posi-

tion from

bottom

Tempera-

ture

°C

Hours:

Mins.

Pasta ba ke 1180-200 1160-170 0:45-1:00

Lasagne 1180-200 1160-170 0:25-0:40

Vegetables au

gratin11200-220 1160-170 0:15-0:30

Pizza ba-

guettes1

1)Pre-heat the oven.

Information printed in bold type indicates the best oven function for the dish.

1200-220 1160-170 0:15-0:30

Sweet

soufflés 1180-200 - - 0:40-0:60

Fish pies 1180-200 1160-170 0:30-1:00

Stuffed vege-

tables 1180-200 1160-170 0:30-1:00

Contents

Main Dear customer, 1 3 2 Contents Page 1 Safety Electrical Safety Child Safety Safety whilst Using To Avoid Damaging Your Appliance 2 Disposal 1 Page Page Page Oven accessories Before Using for the First Time Setting the Time 3 Initial Cleaning 1 3 Using the Oven The Electronic Oven Control Oven Functions 3 Page Page Switching the Oven Off 3 Switching the Oven Lighting On and Off Inserting the Shelf and Universal Baking Tray 3 Inserting/Removing the Fat Filter Additional Functions Page 3 Meat Probe 1 3 1 Clock Functions Page Page Page Page 3 Other Functions 2 3 Oven Child Safety Feature 3 Button Locking Feature Oven safety cut-out Uses, Tables and Tips Baking 2 Baking Table Baking on one shelf position Page Baking on several shelf positions Tips for Baking Pies and Gratin Table Frozen Ready Meals Table 3 Roasting 3 2 Roasting Table Page Meat Probe Table Grilling 1 3 Grilling Table Bio-Functions 1 2 Low Temperature Roasting 1 Page Low Temperature Roasting Table 3 Making Yoghurt Proving Dough Drying 3 Defrosting Defrosting Table Preserving 3 Preserving Table The stated times and temperatures are for guidance only. Cleaning and Care 1 Exterior of the Appliance Oven Interior 1 3 1 3 3 Shelf Support Rails 1 Oven Lighting 3 Oven Door Oven door glass 1 Page What to do if ... 1 Page Technical Data Oven Interior Dimensions Regulations, Standards, Directives 4 Index Service PNC . . . . . . . . . S No. . . . . . . . .