![](/images/new-backgrounds/1041253/4125327x1.webp)
14electrolux
Baking and Roasting Table
Fan Cooking ![](/images/new-backgrounds/1041253/4125327xi2.webp)
Timings do not include
The empty oven should always be
TYPE OF DISH |
| Fan Cooking |
| Cooking time in | NOTES | ||
|
|
|
|
| minutes | ||
| 3 |
|
| ||||
|
|
| 4 | temp °C |
|
|
|
|
|
| 2 |
|
|
| |
|
|
|
|
|
| ||
|
|
| 1 |
|
|
|
|
|
|
|
|
|
|
|
|
CAKES |
| 2 (1 and 3)* | 160 | In cake mould | |||
Whisked recipies |
| ||||||
Shortbread dough |
| 2 (1 and 3)* | 160 | In cake mould | |||
| 2 |
| 165 | In cake mould | |||
Apple cake (Apple pie) |
| 2 |
| 160 | In cake mould | ||
Strudel |
| 2 |
| 160 | In baking tray | ||
Jam- tart |
| 2 |
| 180 | In cake mould | ||
Fruit cake |
| 2 |
| 150 | In cake mould | ||
Sponge cake |
| 2 (1 and 3)* | 165 | In cake mould | |||
Christmas cake |
| 2 |
| 150 | In cake mould | ||
Plum cake |
| 2 |
| 160 | In bread tin | ||
Small cake |
| 2 (1 and 3)* | 170 | In baking tray | |||
Biscuits |
| 2 (1 and 3)* | 150 | In baking tray | |||
Meringues |
| 2 (1 and 3)* | 150 | In baking tray | |||
Buns |
| 2 (1 and 3)* | 190 | 12~20 | In baking tray | ||
Pastry: Choux |
| 2 (1 and 3)* | 170 | In braking tray | |||
Plate tarts |
| 2 |
| 170 | In cake mould | ||
Rich fruit cake |
| 2 |
| 150 | In cake mould | ||
Victoria sandwich |
| 2 |
| 170 | In cake mould | ||
BREAD AND PIZZA |
|
|
|
|
|
|
|
White bread |
| 2 |
| 185 |
| ||
Rye bread |
| 1 |
| 180 | In bread tin | ||
Bread rolls |
| 2 (1 and 3)* | 175 | In baking tray | |||
Pizza |
| 2 |
| 200 | In baking tray | ||
Scones |
| 2 |
| 190 | 10~20 | In baking tray | |
FLANS |
| 2 (1 and 3)* | 175 | In mould | |||
Pasta flan |
| ||||||
Vegetable flan |
| 2 (1 and 3)* | 175 | In mould | |||
Quiches |
| 2 (1 and 3)* | 180 | In mould | |||
Lasagne |
| 2 |
| 200 | In mould | ||
Cannelloni |
| 2 |
| 200 | In mould | ||
Yorkshire pudding |
| 2 |
| 210 | 6 pudding mould | ||
MEAT |
|
|
|
|
|
|
|
Beef |
| 2 |
| 175 | On grid | ||
Pork |
| 2 |
| 175 | On grid | ||
Veal |
| 2 |
| 175 | On grid | ||
English roast beef |
|
|
|
|
|
|
|
rare |
| 2 |
| 200 | On grid | ||
medium |
| 2 |
| 200 | On grid | ||
well done |
| 2 |
| 200 | On grid | ||
Shoulder of pork |
| 2 |
| 170 | With rind | ||
Shin of pork |
| 2 |
| 160 | 2 pieces | ||
Lamb |
| 2 |
| 175 | Leg | ||
Chicken |
| 2 |
| 200 | Whole | ||
Turkey |
| 2 |
| 160 | Whole | ||
Duck |
| 2 |
| 175 | Whole | ||
Goose |
| 1 |
| 160 | Whole | ||
Rabbit |
| 2 |
| 175 | Cut in pieces | ||
Hare |
| 2 |
| 175 | Cut in pieces | ||
Pheasant |
| 2 |
| 175 | Whole | ||
Meat loaf |
| 2 |
| 170 | 150 | in bread pan | |
FISH |
| 2 (1 and 3)* | 175 | ||||
Trout/Sea bream |
| ||||||
Tuna fish/Salmon |
| 2 (1 and 3)* | 175 | ||||
|
|
|
|
|
|
|
|
(*)If you cook more than one dish at the same time, we recommend you place them on the levels quoted between brackets.