electrolux 51
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 | ||||||||
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4 | temp °C |
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| 2 |
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| 2 | °C |
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| 1 |
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CAKES | 2 |
| 170 | 2 | (1and3)* | 160 |
| In cake mould | |||||
Whisked recipies |
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Shortbread dough | 2 |
| 170 | 2 | (1and3)* | 160 |
| In cake mould | |||||
1 |
| 175 | 2 |
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| 165 |
| In cake mould | |||||
Apple cake (Apple pie) | 1 |
| 170 |
| 2lef+righ. | 160 | In cake mould | ||||||
Strudel | 2 |
| 180 | 2 |
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| 160 |
| In baking tray | ||||
Jam- tart | 2 |
| 190 |
| 2(1and3)* | 180 |
| In cake mould | |||||
Fruit cake | 2 |
| 170 | 2 |
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| 150 |
| In cake mould | ||||
Sponge cake | 1 |
| 170 |
| 2(1and3)* | 165 |
| In cake mould | |||||
Christmas cake | 1 |
| 150 | 2 |
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| 150 | In cake mould | |||||
Plum cake | 1 |
| 175 | 2 |
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| 160 |
| In bread tin | ||||
Small cake | 3 |
| 170 | 2 |
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| 160 |
| In baking tray | ||||
Biscuits | 2 |
| 160 |
| 2(1and3)* | 150 |
| In baking tray | |||||
Meringues | 2 |
| 135 |
| 2(1and3)* | 150 |
| In baking tray | |||||
Buns | 2 |
| 200 | 2 |
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| 190 | 12~20 | In baking tray | ||||
Pastry: Choux |
| 2or 3 | 210 |
| 2(1and3)* | 170 |
| In braking tray | |||||
Plate tarts | 2 |
| 180 | 2 |
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| 170 |
| In cake mould | ||||
BREAD AND PIZZA | 1 |
| 195 | 2 |
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| 185 |
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White bread |
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| In bread tin | ||||||||
Rye bread | 1 |
| 190 | 1 |
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| 180 |
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Bread rolls | 2 |
| 200 |
| 2(1and3)* | 175 |
| In baking tray | |||||
Pizza | 2 |
| 200 | 2 |
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| 200 |
| In baking tray | ||||
FLANS | 2 |
| 200 |
| 2(1and3)* | 175 |
| In mould | |||||
Pasta flan |
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Vegetable flan | 2 |
| 200 |
| 2(1and3)* | 175 |
| In mould | |||||
Quiches | 1 |
| 210 | 1 |
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| 190 |
| In mould | ||||
Lasagne | 2 |
| 200 | 2 |
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| 200 |
| In mould | ||||
Cannelloni | 2 |
| 200 | 2 |
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| 200 |
| In mould | ||||
MEAT | 2 |
| 190 | 2 |
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| 175 |
| On grid | ||||
Beef |
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Pork | 2 |
| 180 | 2 |
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| 175 | On grid | |||||
Veal | 2 |
| 190 | 2 |
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| 175 | On grid | |||||
English roast beef | 2 |
| 210 | 2 |
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| 200 |
| On grid | ||||
rare |
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medium | 2 |
| 210 | 2 |
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| 200 |
| On grid | ||||
well done | 2 |
| 210 | 2 |
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| 200 |
| On grid | ||||
Shoulder of pork | 2 |
| 180 | 2 |
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| 170 | With rind | |||||
Shin of pork | 2 |
| 180 | 2 |
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| 160 | 2 pieces | |||||
Lamb | 2 |
| 190 | 2 |
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| 175 | Leg | |||||
Chicken | 2 |
| 190 | 2 |
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| 200 |
| Whole | ||||
Turkey | 2 |
| 180 | 2 |
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| 160 | Whole | |||||
Duck | 2 |
| 175 | 2 |
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| 220 | Whole | |||||
Goose | 2 |
| 175 | 1 |
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| 160 | Whole | |||||
Rabbit | 2 |
| 190 | 2 |
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| 175 |
| Cut in pieces | ||||
Hare | 2 |
| 190 | 2 |
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| 175 | Cut in pieces | |||||
Pheasant | 2 |
| 190 | 2 |
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| 175 | Whole | |||||
Meat loaf | 2 |
| 180 | 2 |
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| 170 | tot.150 | in bread pan | ||||
FISH | 2 |
| 190 |
| 2(1and3)* | 175 |
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Trout/Sea bream |
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Tuna fish/Salmon | 2 |
| 190 |
| 2(1and3)* | 175 |
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(*)If you cook more than one dish at the same time, we recommend you place them on the levels quoted between brackets.
51