Electrolux EOB 21001 Baking and Roasting Tables, Conventional Cooking, minutes, temp C, Cakes

14electrolux

Baking and Roasting Tables

Conventional Cooking

Timings do not include pre-heating.

The empty oven should always be pre-heated for 10 minutes.

TYPE OF DISH	Conventional Cooking					Cooking time in	NOTES
						minutes
	3
			4	temp °C
			2
			1
CAKES	2			170	45-60		In cake mould
Whisked recipies
Shortbread dough	2			170	20-30		In cake mould
Butter-milk cheese cake	1			175	60-80		In cake mould
Apple cake (Apple pie)	1			170	90-120		In cake mould
Strudel	2			180	60-80		In baking tray
Jam- tart	2			190	40-45		In cake mould
Fruit cake	2			170	60-70		In cake mould
Sponge cake	1			170	30-40		In cake mould
Christmas cake	1			150	120-150		In cake mould
Plum cake	1			175	50-60		In bread tin
Small cake	3			170	20-35		In baking tray
Biscuits	2			160	20-30		In baking tray
Meringues	2			135	60-90		In baking tray
Buns	2			200	12~20		In baking tray
Pastry: Choux		2or 3		210	25-35		In braking tray
Plate tarts	2			180	45-70		In cake mould
Rich fruit cake	1			160	110-120		In cake mould
Victoria sandwich		1or2		180	40-55		In cake mould
BREAD AND PIZZA
White bread	1			195	60-70		In bread tin
Rye bread	1			190	30-45
Bread rolls	2			200	25-40		In baking tray
Pizza	2			200	20-30		In baking tray
Scones	3			200	10~20		In baking tray
FLANS
Pasta flan	2			200	40-50		In mould
Vegetable flan	2			200	45-60		In mould
Quiches	1			210	30-40		In mould
Lasagne	2			200	25-35		In mould
Cannelloni	2			200	25-35		In mould
Yorkshire pudding	2			220	20-25		6 pudding mould
MEAT	2			190	50-70		On grid
Beef
Pork	2			180	100-130		On grid
Veal	2			190	90-120		On grid
English roast beef	2			210	50-60		On grid
rare
medium	2			210	60-70		On grid
well done	2			210	70-80		On grid
Shoulder of pork	2			180	120-150		With rind
Shin of pork	2			180	100-120		2 pieces
Lamb	2			190	110-130		Leg
Chicken	2			190	70-85		Whole
Turkey	2			180	210-240		Whole
Duck	2			175	120-150		Whole
Goose	2			175	150-200		Whole
Rabbit	2			190	60-80		Cut in pieces
Hare	2			190	150-200		Cut in pieces
Pheasant	2			190	90-120		Whole
Meat loaf	2			180	150		in bread pan
FISH	1			190	40-55		3-4 fishes
Trout/Sea bream
Tuna fish/Salmon	2			190	35-60		4-6 fillets