Electrolux EOB67200X User Manual download pdf (Page 16)

Table for Bakes and Gratin

Dish Oven function Shelf

level

Temperature

°C

Time Hr : Min

Pasta bake Conventional 1 180-200 0:45-1:00

Lasagne Conventional 1 180-200 0:25-0:40

Vegetables au gratin

1)

Convection with

ring heating ele-

ment

1 160-170 0:15-0:30

Baguettes topped with

melted cheese

1)

Convection with

ring heating ele-

ment

1 160-170 0:15-0:30

Sweet bakes Conventional 1 180-200 0:40-0:60

Fish bakes Conventional 1 180-200 0:30-1:00

Stuffed vegetables Convection with

ring heating ele-

ment

1 160-170 0:30-1:00

1) preheat the oven

Ready meals

Food to be

cooked

Oven function Shelf level Temperature

°C

Time

Frozen pizza Conventional 3 refer to instruc-

tions of the

manufacturer

refer to instruc-

tions of the

manufacturer

Chips

1)

Convection with

ring heating ele-

ment

3 200-220 refer to instruc-

tions of the

manufacturer

Baguettes Conventional 3 refer to instruc-

tions of the

manufacturer

refer to instruc-

tions of the

manufacturer

Fruit flans Conventional 3 refer to instruc-

tions of the

manufacturer

refer to instruc-

tions of the

manufacturer

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

prevent 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.

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