.................................................. ...............................................
EN STEAM OVEN RECIPE BOOK
HELPFUL HINTS AND TIPS
The temperature and baking times
in the tables are guidelines only.
They depend on the recipes, quali-
ty and quantity of the ingredients
used.
SOUS-VIDE COOKING
Recommendations regarding food
safety:
Sous-vide cooking function uses lower
cooking temperatures than normal cook-
ing. Handle the food with special care for
better food quality:
• Use high quality raw materials.
• Always use the raw material that is as
fresh as possible.
• Always keep raw materials in correct
conditions before you cook them.
• Always clean the food before you cook
it.
• For good and safe results, always look at
the values in the cooking tables. Check
the cooking time, temperature and di-
mension of the food.
• Food should not be kept at a tempera-
ture below 60 °C for a longer time to
avoid safety problems.
• Use low temperatures only for food that
could be eaten raw and only for a short
time.
• Sous-vide dishes have the best taste im-
mediately after cooking. If you do not to
eat the food immediately after the cook-
ing, quickly decrease its temperature. To
do that, put the food in an ice bath and
put it in the fridge. You can keep the
food in the fridge for 2 – 3 days.
• Do not use Sous-vide cooking function
for reheating food leftovers.
• Prevent contact between raw food and
cooked food while you prepare and cook
the food.
• Do not use the same tools for different
things without washing them carefully.
• For recipes with raw eggs, prevent egg
whites or yolks from contact with the ex-
ternal part of the egg shells.
Hints and tips regarding food vacuum
packing:
• Necessary equipment for Sous-vide
cooking function are a vacuum sealer
and vacuum bags.
• Recommended vacuum sealer type:
chamber vacuum sealer (only this type of
vacuum sealer can vacuum pack liquids).
• Use vacuum bags correct for Sous-vide
cooking function.
• Do not reuse vacuum bags.
• Put the food in one layer of the vacuum
bags to get an even cooking result.
• For faster and more even cooking of the
food, set the vacuum degree to the high-
est possible.
• To guarantee a safe closing of the vac-
uum bag, make sure that the area sub-
ject to the seal is clean.
General hints and tips for Sous-vide
cooking function:
• To keep the cooking steam, always keep
the appliance door closed when you use
Sous-vide cooking function.
• Open the door carefully after cooking be-
cause there is steam cumulated in the
appliance.
• You can add oil and spices to the food in
accordance to your taste. Oil prevents
the food from sticking to the vacuum
bag.
• For faster and more even cooking of the
food, keep the vacuum degree as high
as possible.
• Cooking times are recommendations
and can be different in accordance to
your preferences.
• The cooking times in the cooking tables
are for dishes for 4 people. If the quantity
of the food is higher, the cooking times
can be longer.
• If the dimension of the food is different
than the cooking tables show, the cook-
ing time can change.
• Put the vacuum bags on the grid without
overlapping when using more bags.
2
www.electrolux.com
SOUS-VIDE COOKING : MEAT
• Look at the tables to prevent undercook-
ing. Do not use meat portions of a larger
thickness than the tables show.
• The cooking times in the tables are the
minimum necessary times. The cooking
time can be increased in accordance to
personal preferences.
• Use only boneless meat to avoid dam-
ages to the vacuum bags.
• For the poultry fillets to taste better, fry
them on the skin side before and after
vacuum packing.
Beef
Type of
food
Thick-
ness of
food
Amount
of food
for 4 per-
sons (g)
Temper-
ature (°C)
Time
(min)
Level Water in
the wa-
ter draw-
er (ml)
Beef fillet
medium
4 cm 800 60 110 - 120 2 600
Beef fillet
well done
4 cm 800 65 90 - 100 2 500
Lamb / Game
Type of
food
Thick-
ness of
food
Amount
of food
for 4
people
(g)
Temper-
ature
(°C)
Time
(min)
Level
Water in
the wa-
ter draw-
er (ml)
Lamb rare 3 cm 600 - 650 60 180 - 190 2 700
Lamb me-
dium
3 cm 600 - 650 65 105 - 115 2 600
Boar
3 cm 600 - 650 90 60 - 70 2
800 +
200
Rabbit
boneless
1.5 cm 600 - 650 70 50 - 60 2 600
Poultry
Type of
food
Thick-
ness of
food
Amount
of food
for 4
people
(g)
Temper-
ature
(°C)
Time
(min)
Level
Water in
the wa-
ter draw-
er (ml)
Chicken
breast
boneless
3 cm 750 70 70 - 80 2 700
Duck
breast
boneless
2 cm 900 65 100 - 110 2 500
ENGLISH 3
Type of
food
Thick-
ness of
food
Amount
of food
for 4
people
(g)
Temper-
ature
(°C)
Time
(min)
Level
Water in
the wa-
ter draw-
er (ml)
Turkey
breast
boneless
2 cm 800 70 75 - 85 2 700
SOUS-VIDE COOKING : FISH
AND SEAFOOD
• Look at the table to prevent undercook-
ing. Do not use fish portions of a larger
thickness than the table show.
• Dry the fish fillets with a paper towel be-
fore you put them in a vacuum bag.
• Add a cup of water in the vacuum bag
when you cook the mussels.
Type of
food
Thickness
of food
Amount of
food for 4
persons
(g)
Tempera-
ture (°C)
Time
(min)
Lev-
el
Water in the
water draw-
er (ml)
Sea bream
fillet
4 fillets 1
cm
500 70 25 2 400
Sea bass
fillet
4 fillets 1
cm
500 70 25 2 400
Cod fish 2 fillets 2
cm
650 65 70 -
75
2 600
Scallops big size 650 60 100 -
110
2 500
Mussels
with shell
1000 95 20 -
25
2 500
Prawns
without
shell
big size 500 75 26 -
30
2 400
Octopus 1000 85 100 -
110
2 800 + 200
Trout fillet
1)
2 fillets 1.5
cm
650 65 55 -
65
2 500
Salmon fil-
let
1)
3 cm 800 65 100 -
110
2 600
1)
To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 liter of water) for 30
min and dry with a paper towel before befire you put it in a vacuum bag.
SOUS-VIDE COOKING :
VEGETABLES
• Peel the vegetables where necessary.
• Some vegetables can change their col-
our when you peel them and cook in a
vacuum packing. For better results cook
the food immediately after you prepare it.
• To keep the colour of the artichokes, put
them in water with lemon juice, after you
clean and cut them.
4
www.electrolux.com
Type of
food
Dimension of
food
Amount
of food
for 4 per-
sons (g)
Tempera-
ture (°C)
Time
(min)
Lev-
el
Water in
the water
drawer
(ml)
Aspara-
gus
green
whole 700 - 800 90 40 -
50
2 600
Aspara-
gus
white
whole 700 - 800 90 50 -
60
2 700
Cour-
gette
slices of 1 cm 700 - 800 90 35 -
40
2 500
Leek stripes or rings 600 - 700 95 40 -
45
2 700
Eggplant slices of 1 cm 700 - 800 90 30 -
35
2 500
Pumpkin pieces with
thickness of 2
cm
700 - 800 90 25 -
30
2 500
Pepper stripes or quar-
ter
700 - 800 95 35 -
40
2 500
Celery rings of 1 cm 700 - 800 95 40 -
45
2 600
Carrots slices of 0.5 cm 700 - 800 95 35 -
45
2 700
Celery
root
slices of 1 cm 700 - 800 95 45 -
50
2 700
Fennel slices of 1 cm 700 - 800 95 35 -
45
2 700
Potatoes slices of 1 cm 800 - 1000 95 35 -
45
2 700
Artichoke
hearts
cut in quarter 400 - 600 95 45 -
55
2 800
SOUS-VIDE COOKING : FRUITS
• Peel the fruits, remove the seeds and
cores where necessary
• To keep the colour of the apples and
pears, put them in water with lemon
juice, after you clean and cut them.
• For better results cook the food immedi-
ately after you prepare it.
Type of
food
Dimension of
food
Amount of
food for 4
persons (g)
Tempera-
ture (°C)
Time
(min)
Lev
el
Water in
the water
drawer
(ml)
Peach cut in halves 4 fruits 90 20 - 25 2 400
Plum cut in halves 600 g 90 10 - 15 2 300
ENGLISH 5
Type of
food
Dimension of
food
Amount of
food for 4
persons (g)
Tempera-
ture (°C)
Time
(min)
Lev
el
Water in
the water
drawer
(ml)
Mango cut in cubes of
about 2 x 2 cm
2 fruits 90 10 - 15 2 300
Nectar-
ine
cut in halves 4 fruits 90 20 - 25 2 400
Pineap-
ple
slices 1 cm 600 g 90 20 - 25 2 400
Apple cut in quarters 4 fruits 95 25 - 30 2 500
Pear cut in halves 4 fruits 95 15 - 30 2 500
SOUS-VIDE WATER TABLE
Temperature (°C) Water in the water
drawer (ml)
Time
1)
(min)
50 500 120
50 600 190
55 550 120
55 650 190
60 600 120
60 700 190
65 350 30
65 550 60
70 400 30
70 600 60
75 450 30
75 650 60
80 500 30
80 700 60
85 550 30
85 750 60
90 500 30
90 700 60
95 500 20
95 700 40
95 800 60
1)
The times are for guidance only.
6
www.electrolux.com
ADVICE FOR SPECIAL HEATING
FUNCTIONS OF THE OVEN
Keep Warm
Use this function if you want to keep food
warm.
The temperature regulates itself automati-
cally to 80 °C.
Plate Warming
For warming plates and dishes.
Distribute plates and dishes evenly on the
oven shelf. Move stacks around after half of
the warming time (swap top and bottom).
The automatic temperature is 70 °C.
Recommended shelf position: 3.
Dough Proving
You can use this automatic function with
any recipe for yeast dough you like. It gives
you a good atmosphere for rising. Put the
dough into a dish that is big enough for ris-
ing and cover it with a wet towel or plastic
foil. Insert a wire shelf on level one and put
the dish in. Close the door and set the
function dough proving. Set the necessary
time.
Add some water into the water
drawer.
COOKING WITH STEAM
Cookware for steam cooking
• Use only heat and corrosion resistant
cookware.
• Glass dishes are correct too (included
with some models).
Shelf positions
• There correct shelf positions are in the
table below. Count the shelf positions
from the bottom to the top.
General notes
• When you cook longer than 30 minutes
or when you cook large quantities of
food, add water if it is necessary.
• Put the food in the correct cooking con-
tainers and put the containers on the
shelves. Keep the distance between the
shelves to let the steam get to each con-
tainer.
• After each use, remove the water from
the water drawer, connecting hoses and
steam generator. Refer to the chapter
"Care and cleaning".
Note on the tables for steam cooking
• The tables give data for typical dishes.
• The temperature and time are for guid-
ance only and depend on the composi-
tion, size, quantity of food and the cook-
ware.
• Use a similar recipe if you cannot find the
settings for your recipe.
• Start the procedure with a cold appli-
ance unless the data in the tables is dif-
ferent.
• When you cook rice, because of its abili-
ty to absorb water, use a water to rice
ratio of 1.5:1 - 2:1.
STEAM COOKING TABLES
WARNING!
Do not open the appliance door
when the function is active. Risk of
burns.
The function is suitable for all types of food
— fresh and frozen. You can use it for
cooking, warming, defrosting, poaching, or
blanching vegetables, meat, fish, pasta,
rice, sweet corn, semolina and eggs.
Cooking of menus: You can prepare
complete set in one go. To avoid under or
over cooked dishes choose those which
require similar cooking times. Use the larg-
est amount of water specified for individual
component. Put the dishes on the oven
shelves in the suitable cookware. Adjust
the gap between the dishes to let the
steam circulate.
Sterilisation
• With this function you can sterilise con-
tainers ( e.g. baby bottles).
• Put the clean containers in the middle of
the shelf on the 1st level. Make sure that
the opening faces down at a small angle.
• Fill the water drawer with the maximum
amount of water and set a time of 40
min.
ENGLISH 7
Vegetables
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Artichokes 96 800 50 - 60 1
Auberginen 96 450 15 - 25 1
Cauliflower,
whole
96 600 35 - 45 1
Cauliflower, flor-
ets
96 500 25 - 30 1
Broccoli, whole 96 550 30 - 40 1
Broccoli, florets 96 400 20 - 25 1
Mushroom sli-
ces
96 400 15 - 20 1
Peas 96 450 20 - 25 1
Fennel 96 600 35 - 45 1
Carrots 96 600 35 - 45 1
Kohlrabi, strips 96 550 30 - 40 1
Peppers, strips 96 400 15 - 20 1
Leeks, rings 96 500 25 - 35 1
Green beans 96 550 35 - 45 1
Lamb’s lettuce,
florets
96 450 20 - 25 1
Brussels
sprouts
96 550 30 - 40 1
Beetroot 96 800 + 400 70 - 90 1
Black salsify 96 600 35 - 45 1
Celery, cubed 96 500 20 - 30 1
Asparagus,
green
96 500 25 - 35 1
Asparagus,
white
96 600 35 - 45 1
Spinach, fresh 96 350 15 1
Peeling toma-
toes
96 350 15 1
White haricot
beans
96 500 25 - 35 1
Savoy cabbage 96 400 20 - 25 1
Courgette, sli-
ces
96 350 15 1
1)
The times are for guidance only.
8
www.electrolux.com
Side dishes / accompaniments
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Yeast dumplings 96 600 30 - 40 1
Potato dump-
lings
96 600 35 - 45 1
Unpeeled pota-
toes, medium
96 750 45 - 55 1
Rice (water /
rice ratio 1.5:1)
96 600 35 - 40 1
Boiled potatoes,
quartered
96 600 35 - 40 1
Bread dumpling 96 600 35 - 45 1
Tagliatelle, fresh 96 450 20 - 25 1
Polenta (liquid /
polenta ratio
3:1)
96 750 40 - 45 1
1)
The times are for guidance only.
Fish
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Trout, approx.
250 g
85 550 30 - 40 1
Prawns, fresh 85 450 20 - 25 1
Prawns, frozen 85 550 30 - 40 1
Salmon filets 85 500 25 - 35 1
Salmon trout,
approx. 1000 g
85 600 40 - 45 1
Mussels 96 500 20 - 30 1
Flat fish filet 80 350 15 1
1)
The times are for guidance only.
Meat
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Cooked ham
1000 g
96 800 + 150 55 - 65 1
Chicken breast,
poached
90 500 25 - 35 1
ENGLISH 9
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Chicken, poach-
ed, 1000 - 1200
g
96 800 + 150 60 - 70 1
Veal / pork loin
without leg, 800
- 1000 g
90 800 + 300 80 - 90 1
Kasseler
(smoked loin of
pork), poached
90 800 + 300 70 - 90 1
Tafelspitz (prime
boiled beef)
96 800 + 700 110 - 120 1
Chipolatas 80 400 15 - 20 1
1)
The times are for guidance only.
Eggs
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Eggs, soft-
boiled
96 400 10 - 12 1
Eggs, medium-
boiled
96 450 13 - 16 1
Eggs, hard-
boiled
96 500 18 - 21 1
1)
The times are for guidance only.
STEAM WATER TABLE
Water in the water drawer (ml)
Time
1)
(min)
300 15 - 20
600 30 - 40
800 50 - 60
1)
The times are for guidance only
HALF STEAM + HEAT COOKING TABLE
Type of Food
Half Steam + Heat
(water amount about 300 ml)
Temperature (ºC) Time (min) Shelf position
Custard / flan in in-
dividual dishes
1)
90
40 - 45 1
Baked eggs
1)
90
35 - 45 1
10
www.electrolux.com
Type of Food
Half Steam + Heat
(water amount about 300 ml)
Temperature (ºC) Time (min) Shelf position
Terrine
1)
90 40 - 50 1
Thin fish fillet 85 15 - 25 1
Thick fish fillet 90 25 - 35 1
Small fish up to
350 g
90 25 - 35 1
Whole fish up to
1000 g
90 35 - 45 1
Reheating
Dumplings 110 20 - 30 1
Pasta 110 15 - 20 1
Rice 110 15 - 20 1
One-plate dishes 110 15 - 20 1
1)
Continue for a further half an hour with the door closed
QUARTER STEAM + HEAT TABLE
Type of Food
Quarter Steam + Heat (water amount about 300 ml)
Weight
Temperature
(ºC)
Time
1)
(min)
Shelf posi-
tion
Roast pork 1 kg 160 - 180 90 - 100 1
Roast beef 1 kg 180 - 200 60 - 90 1
Roast veal 1 kg 180 80 - 90 1
Meat loaf, un-
cooked
0,5 kg 180 30 - 40 1
Smoked loin of
pork (soak for 2
hours)
0,6 - 1 kg 160 - 180 60 - 70 1
Chicken 1 kg 180 - 200 50 - 60 1
Duck 1,5 - 2 kg 180 70 - 90 1
Potato gratin --- 160 - 170 50 - 60 1
Pasta bake --- 190 40 - 50 1
Lasagne --- 180 45 - 55 1
Misc. types of
bread
0,5 - 1 kg 180 - 190 45 - 60 1
Rolls 40 - 60 g 180 - 210 30 - 40 2
Ready-to-bake
rolls
--- 200 20 - 30 2
ENGLISH 11
Type of Food
Quarter Steam + Heat (water amount about 300 ml)
Weight
Temperature
(ºC)
Time
1)
(min)
Shelf posi-
tion
Ready-to-bake
baguettes
40 - 50 g 200 20 - 30 2
Ready-to-bake
baguettes frozen
40 - 50 g, 200 25 - 35 2
1)
The times are for guidance only.
BAKING
General instructions
• Your new appliance may bake or roast
differently to the appliance you had be-
fore. Adapt your usual settings (tempera-
ture, cooking times) and shelf positions
to the values in the tables.
• With longer baking times, the appliance
can be switched off about 10 minutes
before the end of baking time, to use the
residual heat.
When you use frozen food, the trays in
the appliance can twist during baking.
When the trays get cold again, the dis-
tortion will be gone.
How to use the Baking Tables
• We recommend to use the lower tem-
perature the first time.
• If you cannot find the settings for a spe-
cial recipe, look for the one that is almost
the same.
• Baking time can be extended by 10 - 15
minutes, if you bake cakes on more than
one level.
• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the tempera-
ture setting. The differences equalize
during the baking procedure.
• Unless otherwise stated, the values in
the tables assume that the appliance is
cold when the cooking starts.
TIPS ON BAKING
Baking results Possible cause Remedy
The bottom of the cake is
not browned sufficiently.
The shelf position is incor-
rect.
Put the cake on a lower
shelf.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The oven temperature is
too high.
The next time you bake,
set a slightly lower oven
temperature.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The baking time is too
short.
Set a longer baking time.
You cannot decrease
baking times by setting
higher temperatures.
The cake sinks and be-
comes soggy, lumpy or
streaky.
There is too much liquid in
the mixture.
Use less liquid. Be careful
with mixing times, espe-
cially if you use a mixing
machine.
The cake is too dry.
The oven temperature is
too low.
The next time you bake,
set a higher oven temper-
ature.
12
www.electrolux.com
Baking results Possible cause Remedy
The cake is too dry.
The baking time is too
long.
The next time you bake,
set a shorter baking time.
The cake browns uneven-
ly.
The oven temperature is
too high and the baking
time is too short.
Set a lower oven tempera-
ture and a longer baking
time.
The cake browns uneven-
ly.
The mixture is unevenly
distributed.
Spread the mixture evenly
on the baking tray.
The cake is not ready in
the baking time given.
The oven temperature is
too low.
The next time you bake,
set a slightly higher oven
temperature.
BAKING ON ONE OVEN LEVEL
General instructions
• Your new appliance may bake or roast
differently to the appliance you had be-
fore. Adapt your usual settings (tempera-
ture, cooking times) and shelf levels to
the values in the tables.
With longer baking times, the appliance
can be switched off about 10 minutes be-
fore the end of baking time, to use the re-
sidual heat.
When you use frozen food, the trays in the
appliance can twist during baking. When
the trays get cold again, the distortion will
be gone.
How to use the Baking Tables
• We recommend to use the lower tem-
perature the first time.
If you cannot find the settings for a special
recipe, look for the one that is almost the
same.
Baking time can be extended by 10 - 15
minutes, if you bake cakes on more than
one level.
Cakes and pastries at different heights do
not always brown equally at first. If this oc-
curs, do not change the temperature set-
ting. The differences equalize during the
baking procedure.
Baking in tins
Type of baking Oven function Shelf
posi-
tion
Temperature
(°C)
Time
(min)
Ring cake or brioche True Fan Cooking 1 150 - 160 50 - 70
Madeira cake / Fruit
cakes
True Fan Cooking 1 140 - 160 70 - 90
Fatless sponge cake /
Fatless sponge cake
True Fan Cooking 1 140 - 150 35 - 50
Fatless sponge cake /
Fatless sponge cake
Convectional
Cooking
1 160 35 - 50
Flan base - short pas-
try
1)
True Fan Cooking 2 170 - 180 10 - 25
Flan base - sponge
mixture
True Fan Cooking 2 150 - 170 20 - 25
Apple pie / Apple pie
(2 tins Ø20cm, diago-
nally off set)
True Fan Cooking 2 160 70 - 90
ENGLISH 13
Type of baking Oven function Shelf
posi-
tion
Temperature
(°C)
Time
(min)
Apple pie / Apple pie
(2 tins Ø20cm, diago-
nally off set)
Convectional
Cooking
1 180 70 - 90
Cheesecake, tray
2)
Convectional
Cooking
2 160 - 170 70 - 90
1)
Preheat the oven.
2)
Use a deep pan.
Cakes / pastries / breads on baking trays
Type of baking Oven function Shelf
posi-
tion
Temperature
(°C)
Time
(min)
Plaited bread / bread
crown
Convectional
Cooking
1 170 - 190 30 - 40
Christmas stollen
1)
Convectional
Cooking
1 160 - 180 50 - 70
Bread (rye bread)
1)
Convectional
Cooking
1
fist of all 230 20
then 160 - 180 30 - 60
Cream puffs / eclairs
1)
Convectional
Cooking
2 190 - 210 20 - 35
Swiss Roll
1)
Convectional
Cooking
2 180 - 200 10 - 20
Cake with crumble
topping (dry)
True Fan Cooking 2 150 - 160 20 - 40
Buttered almond
cake / sugar cakes
1)
Convectional
Cooking
2 190 - 210 20 - 30
Fruit flans (made with
yeast dough / sponge
mixture)
2)
True Fan Cooking 2 150 - 160 35 - 55
Fruit flans (made with
yeast dough / sponge
mixture)
2)
Convectional
Cooking
170 35 - 55
Fruit flans made with
short pastry
True Fan Cooking 2 160 - 170 40 - 80
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, custard)
1)
Convectional
Cooking
2 160 - 180 40 - 80
1)
Preheat the oven
14
www.electrolux.com
2)
Use a deep pan.
Biscuits
Food Oven function Shelf
posi-
tion
Temperature
(°C)
Time
(min)
Short pastry biscuits True Fan Cooking 2 150 - 160 10 - 20
Short bread / Short
bread / Pastry Stripes
True Fan Cooking 2 140 20 - 35
Short bread / Short
bread / Pastry Stripes
1)
Convectional
Cooking
2 160 20 - 30
Biscuits made with
sponge mixture
True Fan Cooking 2 150 - 160 15 - 20
Pastries made with
egg white, meringues
True Fan Cooking 80 - 100 120 -
150
Macaroons True Fan Cooking 2 100 - 120 30 - 50
Biscuits made with
yeast dough
True Fan Cooking 2 150 - 160 20 - 40
Puff pastries
1)
True Fan Cooking 2 170 - 180 20 - 30
Rolls
1)
True Fan Cooking 2 160 10 - 25
Rolls
1)
Convectional
Cooking
2 190 - 210 10 - 25
Small cakes / Small
cakes
1)
True Fan Cooking 2 160 20 - 35
Small cakes / Small
cakes
1)
Convectional
Cooking
2 170 20 - 35
1)
Preheat the oven
Moist Fan Baking
Type of Food Temperature (°C) Time (min) Shelf position
Pasta bake 170 - 190 45 - 60 1
Lasagne 170 - 190 45 - 60 1
Potato gratin 180 - 200 50 - 60 1
Sweet dishes 170 - 190 45 - 60 1
Ring cake or brioche 150 - 160 50 - 70 1
Plaited bread / bread
crown
160 - 180 40 - 50 1
Cake with crumble
topping (dry)
150 - 160 20 - 30 2
ENGLISH 15
Type of Food Temperature (°C) Time (min) Shelf position
Buttered almond
cake / sugar cakes
1)
180 - 200 20 - 30 2
Biscuits made with
yeast dough
150 - 160 20 - 40 2
1)
Preheat the oven.
MULTILEVELED BAKING
Cakes / pastries / breads on baking trays
Type of baking True Fan Cooking
Shelf positions from
bottom
2 levels
Temperature (°C) Time (min)
Cream puffs / Eclairs
1)
1 / 4 160 - 180 25 - 45
Dry streusel cake 1 / 4 150 - 160 30 - 45
1)
Preheat the oven.
Biscuits / small cakes / pastries / rolls
Type of baking True Fan Cooking
Shelf positions from
bottom
2 levels
Temperature (°C) Time (min)
Short pastry biscuits 1 / 4 150 - 160 20 - 40
Short bread / Short
bread / Pastry
Stripes
1 / 4 140 25 - 45
Biscuits made with
sponge mixture
1 / 4 160 - 170 25 - 40
Pastries made with
egg white, meringues
1 / 4 80 - 100 130 - 170
Macaroons 1 / 4 100 - 120 40 - 80
Biscuits made with
yeast dough
1 / 4 160 - 170 30 - 60
SLOW COOK TABLE
• Use the function to prepare lean, tender
pieces of meat and fish. Cook without a
lid.
• Sear the meat in a pan in a very high
heat.
• Put the meat in a roasting dish or directly
on the wire shelf. Put the deep pan be-
low the shelf to catch the fat.
16
www.electrolux.com
Slow Cook table
Food to be cooked Weight Temperature
(°C)
Shelf posi-
tion
Time (min)
Roast beef 1 - 1,5 kg 150 1 120 - 150
Fillet of beef 1 - 1,5 kg 150 1 90 - 110
Roast veal 1 - 1,5 kg 150 1 120 - 150
Steak 200 - 300 g 120 1 20 - 40
PIZZA SETTING
Type of baking Shelf position Temperature (°C) Time (min)
Pizza (thin crust)
1)
2 200 - 230 15 - 20
Pizza (with a lot of
topping)
2)
2 180 - 200 20 - 30
Tarts 1 180 - 200 40 - 55
Spinach flan 1 160 - 180 45 - 60
Quiche Lorraine
(Savoury flan)
1 170 - 190 45 - 55
Swiss Flan 1 170 - 190 45 - 55
Cheesecake 1 140 - 160 60 - 90
Apple cake, cov-
ered
1 150 - 170 50 - 60
Vegetable pie 1 160 - 180 50 - 60
Unleavened
bread
1)
2 230 10 - 20
Puff pastry flan
1)
2 160 - 180 45 - 55
Flammekuchen
1)
2 230 12 - 20
Piroggen (Russian
version of cal-
zone)
1)
2 180 - 200 15 - 25
1)
Preheat the oven.
2)
Use a deep pan.
ROASTING
Roasting dishes
• Use heat-resistant ovenware to roast (re-
fer to the instructions of the manufactur-
er).
• You can roast large roasting joints direct-
ly in the deep pan (if present) or on the
wire shelf above the deep pan.
• Roast lean meats in the roasting tin with
the lid. This keeps 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.
• We recommend that you cook meat and
fish weighing 1 kg and above in the ap-
pliance.
ENGLISH 17
• To prevent the meat juices or fat from
burning onto the pan, put some liquid in-
to the deep pan.
• If necessary, turn the roast (after 1 / 2 -
2 / 3 of the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting. This
gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the end of
the roasting time, and use the residual
heat.
ROASTING TABLE
Beef
Type of
meat
Quantity Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time
(min)
Pot roast 1 - 1.5 kg Conventional
Cooking
1 230 120 - 150
Roast beef
or fillet
rare per cm. of
thickness
Turbo Grilling 1
190 - 200
1)
5 - 6 per
cm of
thickness
medium per cm. of
thickness
Turbo Grilling 1 180 - 190 6 - 8 per
cm of
thickness
well done per cm. of
thickness
Turbo Grilling 1 170 - 180 8 - 10 per
cm of
thickness
1)
Preheat oven.
Pork
Type of
meat
Quantity Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time
(min)
Shoulder,
neck, ham
joint
1 - 1.5 kg Turbo Grilling 1 160 - 180 90 - 120
Chop, spare
rib
1 - 1.5 kg Turbo Grilling 1 170 - 180 60 - 90
Meat loaf 750 g - 1
kg
Turbo Grilling 1 160 - 170 50 - 60
Porkknuckle
(precooked)
750 g - 1
kg
Turbo Grilling 1 150 - 170 90 - 120
Veal
Type of
meat
Quantity Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time
(min)
Roast veal 1 kg Turbo Grilling 1 160 - 180 150 - 120
18
www.electrolux.com
Type of
meat
Quantity Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time
(min)
Knuckle of
veal
1.5 - 2 kg Turbo Grilling 1 160 - 180 120 - 150
Lamb
Type of
meat
Quantity Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time
(min)
Leg of
lamb, roast
lamb
1 - 1.5 kg Turbo Grilling 1 150 - 180 100 - 120
Saddle of
lamb
1 - 1.5 kg Turbo Grilling 1 160 - 180 40 - 60
Game
Type of
meat
Quantity Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time
(min)
Saddle of
hare, leg of
hare
1)
up to 1 kg Conventional
Cooking
1 230 30 - 40
Saddle of
venison
1.5 - 2 kg Conventional
Cooking
1 210 - 220 35 - 40
Haunch of
venison
1.5 - 2 kg Conventional
Cooking
1 180 - 200 60 - 90
1)
Preheat the oven.
Poultry
Type of
meat
Quantity Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time
(min)
Chicken,
spring
chicken
200 - 250
g each
Turbo Grilling 1 200 - 220 30 - 50
Chicken
half
400 - 500
g each
Turbo Grilling 1 190 - 210 35 - 50
Poultry
pieces
1 - 1.5 kg Turbo Grilling 1 190 - 210 50 - 70
Duck 1.5 - 2 kg Turbo Grilling 1 180 - 200 80 - 100
Fish (steamed)
Type of
meat
Quantity Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time
(min)
Whole fish 1 - 1.5 kg Conventional
Cooking
1 210 - 220 45 - 60
ENGLISH 19
GRILLING
Always grill with the maximum temperature
setting.
CAUTION!
Always grill with the oven door
closed.
Always preheat the empty appli-
ance with the grill functions for 5
minutes.
• Set the shelf in the shelf level as recom-
mended in the grilling table.
• Always set the deep pan to collect the
fat into the first shelf level.
• Grill only flat pieces of meat or fish.
Grilling
Food to be gril-
led
Temperature (°C)
Shelf po-
sition
Grilling time (min)
1st side 2nd side
Roast beef, medi-
um
210 - 230 1 30 - 40 30 - 40
Filet of beef, medi-
um
230 1 20 - 30 20 - 30
Back of pork 210 - 230 1 30 - 40 30 - 40
Back of veal 210 - 230 1 30 - 40 30 - 40
Back of lamb 210 - 230 1 25 - 35 20 - 35
Whole Fish, 500 -
1000 g
210 - 230 1 15 - 30 15 - 30
Fast Grilling
Food to be grilled
Shelf position
1)
Grilling time (min)
1st side 2nd side
Burgers / Burgers
2)
3 9 - 13 8 - 10
Pork fillet 3 10 - 12 6 - 10
Sausages 3 10 - 12 6 - 8
Fillet steaks, veal steaks 3 7 - 10 6 - 8
Toast / Toast
2)
4 1 - 3 1 - 3
Toast with topping 3 6 - 8 ---
1)
always preheat
2)
Preheat the oven.
CONVENIENCE FOOD
• Remove the food packaging. Put the
food on a plate.
• Do not cover it with a bowl or a plate.
This can extend the defrost time.
• Use the first shelf position. The one on
the bottom.
20
www.electrolux.com
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
/