22electrolux

Baking and Roasting Table

Conventional Cooking and Fan Cooking

Timings do not include pre-heating.

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

TYPE OF DISH

Conventional Cooking

 

Fan Cooking

 

Cooking times in

NOTES

 

 

 

 

 

 

 

 

 

 

minutes

4

temp °C

 

 

4

temp

 

 

 

3

 

 

 

3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2

 

 

 

2

°C

 

 

 

 

 

 

 

1

 

 

 

 

1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CAKES

2

 

170

2

(1and3)*

160

45-60

In cake mould

Whisked recipies

 

Shortbread dough

2

 

170

2

(1and3)*

160

20-30

In cake mould

Butter-milk cheese cake

1

 

175

2

 

 

165

60-80

In cake mould

Apple cake (Apple pie)

1

 

170

 

2lef+righ.

160

90-120

In cake mould

Strudel

2

 

180

2

 

 

160

60-80

In baking tray

Jam- tart

2

 

190

 

2(1and3)*

180

40-45

In cake mould

Fruit cake

2

 

170

2

 

 

150

60-70

In cake mould

Sponge cake

1

 

170

 

2(1and3)*

165

30-40

In cake mould

Christmas cake

1

 

150

2

 

 

150

120-150

In cake mould

Plum cake

1

 

175

2

 

 

160

50-60

In bread tin

Small cake

3

 

170

2

 

 

160

20-35

In baking tray

Biscuits

2

 

160

 

2(1and3)*

150

20-30

In baking tray

Meringues

2

 

135

 

2(1and3)*

150

60-90

In baking tray

Buns

2

 

200

2

 

 

190

12~20

In baking tray

Pastry: Choux

 

2or 3

210

 

2(1and3)*

170

25-35

In braking tray

Plate tarts

2

 

180

2

 

 

170

45-70

In cake mould

BREAD AND PIZZA

1

 

195

2

 

 

185

60-70

 

White bread

 

 

 

In bread tin

Rye bread

1

 

190

1

 

 

180

30-45

Bread rolls

2

 

200

 

2(1and3)*

175

25-40

In baking tray

Pizza

2

 

200

2

 

 

200

20-30

In baking tray

FLANS

2

 

200

 

2(1and3)*

175

40-50

In mould

Pasta flan

 

 

Vegetable flan

2

 

200

 

2(1and3)*

175

45-60

In mould

Quiches

1

 

210

1

 

 

190

30-40

In mould

Lasagne

2

 

200

2

 

 

200

25-35

In mould

Cannelloni

2

 

200

2

 

 

200

25-35

In mould

MEAT

2

 

190

2

 

 

175

50-70

On grid

Beef

 

 

 

Pork

2

 

180

2

 

 

175

100-130

On grid

Veal

2

 

190

2

 

 

175

90-120

On grid

English roast beef

2

 

210

2

 

 

200

50-60

On grid

rare

 

 

 

medium

2

 

210

2

 

 

200

60-70

On grid

well done

2

 

210

2

 

 

200

70-80

On grid

Shoulder of pork

2

 

180

2

 

 

170

120-150

With rind

Shin of pork

2

 

180

2

 

 

160

100-120

2 pieces

Lamb

2

 

190

2

 

 

175

110-130

Leg

Chicken

2

 

190

2

 

 

200

70-85

Whole

Turkey

2

 

180

2

 

 

160

210-240

Whole

Duck

2

 

175

2

 

 

220

120-150

Whole

Goose

2

 

175

1

 

 

160

150-200

Whole

Rabbit

2

 

190

2

 

 

175

60-80

Cut in pieces

Hare

2

 

190

2

 

 

175

150-200

Cut in pieces

Pheasant

2

 

190

2

 

 

175

90-120

Whole

Meat loaf

2

 

180

2

 

 

170

tot.150

in bread pan

FISH

2

 

190

 

2(1and3)*

175

40-55

3-4 fishes

Trout/Sea bream

 

 

Tuna fish/Salmon

2

 

190

 

2(1and3)*

175

35-60

4-6 fillets

(*)If you cook more than one dish at the same time, we recommend you place them on the levels quoted between brackets.

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Zanussi ZOB 593 manual Baking and Roasting Table, Conventional Cooking and Fan Cooking