Ready meals
Food to be
cooked
Oven function Shelf level Temperature
°C
Time
Frozen pizza Conventional 3refer to instruc-
tions of the man-
ufacturer
refer to instruc-
tions of the man-
ufacturer
Chips
1)
Convection grill-
ing 3200-220 refer to instruc-
tions of the man-
ufacturer
Baguettes Conventional 3refer to instruc-
tions of the man-
ufacturer
refer to instruc-
tions of the man-
ufacturer
Fruit flans Conventional 3refer to instruc-
tions of the man-
ufacturer
refer to instruc-
tions of the man-
ufacturer
1) Comment: Turn chips 2 or 3 times during cooking
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the manu-
facturer).
• Large roasting joints can be roasted di-
rectly in the deep roasting pan or on the
oven shelf above the deep roasting pan
(selected models only).
• Roast lean meats in a roasting tin with a
lid. This well keep the meat more succu-
lent.
• All types of meat, that can be browned or
have crackling, can be roasted in the
roasting tin without the lid.
The data in the table is for guidance only.
Tips on using the roasting table.
• Roast meat and fish that weighs more
than 1 kg .
•Put some water in the roasting tray to pre-
vent meat juices or fat from burning to
the pan.
• Turn the meat if it is necessary (after 1/2 -
2/3 of the cooking time).
• For better results, baste large pieces of
meat and poultry with the cooking juices
several times during the cooking time.
• Stop the oven approximately 10 minutes
before the end of roasting time to use the
residual heat.
Beef
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Port roast 1 - 1,5 kg Conventional 1200 - 250 2:00 - 2:30
Roast beef or fillet for each
cm of thick-
ness
- rare
1)
for each cm
of thickness Convection
grilling 1190 - 200 0:05 - 0:06
- medium for each cm
of thickness Convection
grilling 1180 - 190 0:06 - 0:08
- well done for each cm
of thickness Convection
grilling 1170 - 180 0:08 - 0:10
1) preheat the oven
electrolux 11