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  3. EBSL70S

Electrolux EBSL70S, EBKSL7, EBKSL7S, EBSL7, EBSL70, EBSL7S User manual

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Kitchenette oven
Profi-Steam
The documentation for the Profi-Steam is in 3 parts: usage instructions, baking/roasting table and
additional technical data sheet. The safety instructions in the additional technical data sheet are
an integral part of these usage instructions.
The range may only be put into operation after you have read all the documents and the safety
instructions. To ensure that you are aware of the contents of these instructions, we request you fill
out and mail the guarantee card to Customer Service in Mägenwill. Please pass these instructions
on to any subsequent users.
USAGE INSTRUCTIONS
EB SL7(S)
(55 cm, with range drawer)
EBK SL7(S)
(55 cm, without range drawer)
EB SL70(S)
(55 cm, without range drawer)
ON/OFF
Oven functions
Programmed recipes
Food thermometer
Drawer heating (only EB SL7(S)
Oven lighting
Clock functions
Set Temperature
and time
180
3
0.0 0
TOP/
BOTTOM
2 0.4 1
0 0.0 0
Water drawer
Clock functions
Cooking time
Oven functions
Insertion levels
Time of day/short time
Cooking finished
Food thermometer
Clock functions
Drawer
heating
Temperature
display
180
3
0.0 0
UNTER-/
OBERHITZE
2 0.4 1
0 0.0 0
- Press button with fingertip -> set within 5 seconds!
Drawer heating
- Only for preheating dishes!
- Do not store any flammable or goods sensitive to heat inside!
–> see safety instructions page C
First use
1
Page
Do not place aluminium foil, aluminium cups
or sheets on the floor of the oven!
Baking area
Oven lighting
Grease filter
Plug bushing for the
food thermometer
Steam-producer
Steam rosette
Baking sheet rails
(5 insertion levels)
Operating panel
Baking area
ventilation
Large-area grill
Range drawer
(only EB SL7 (S))
Oven ceiling with catalytic cleaning aid, see page 4
Switch on
range
- Spread out pots and pans evenly
- If need be switch levels
(upper, lower)
Switch on drawer heating
(Temperature regulates itself automatically)
see page 7
UseUse
Use
together
together
230°
30°
180
Setting area Pre-setting
Setting area Pre-setting
96
230°
30°
110
Setting area Pre-setting
A
- Baking
- Roasting
- Warming up
(regeneration)
- Thawing
Cooking
Baking/
Roasting
Insert baked
goods
Switching on
3
Select
function
- ONLY use fresh drinking water!
TIPPS
(Steamer)
- Vegetables, potatoes
- Maize, rice
- Eggs, pasta
- Meat, fish
- Other side dishes
- Preparing
- Warming up food
- Poaching
- Blanching
- Thawing
- Bread
- Refrigerated and frozen
food
- Large pieces of meat:
• enough for approximately
30 minutes cooking time
250 ml
Cooking pots and pans
can withstand temp.
up to 120°C!
FOR…
Set temperature
if required
Temperature settings and sheet levels;
see baking and roasting table
Switch on/off
oven lighting
Press button several times…
up to 3
STEAM WET
STEAM
HOT
To enquire about temperature
press -/+ at the same time
FUNCTIONS
- Pastry (up to 3 levels)
- Select temperature 25 °C
lower than stated for recipes
HOT AIR
- Pizza
- Fruit tarts
- Quiches «Wähen»
- etc.
PIZZA
SETTING
- Elevated roasting goods
- Rolled joints
- Poultry
- etc.
TURBOGRILL
- Melting ingredients on/ baking toast
- Flambéing marzipan / ice cream
- Baking a crust on casseroles
- Steaks/chops/sausages
- Fish
SINGLE / DUAL
GRILL
- Baking/roasting conventional
(1 level)
TOP /
BOTTOM
- Tender, juicy roasts
(lean meat)
- NOT suited for braised/
pork roast
LOWTEMP
COOKING
FOR…
TIPPS
2
Pour in water
- Humming sound: NO water!
700 ml
1
Use grease filter
PROGRAMMED RECIPES
See baking and roasting table and programmed recipes
FUNCTIONS
[°C]
[°C]
Food thermometer
up to 3
1
- Baking
- Warming up
(regeneration)
- Thawing
- Bread
- Refrigerated and frozen food
- Fillet of fish
- Flans, tureens
- Caramel pudding
250 ml
up to 2
INTERVAL
COOKING PLUS
[°C]
Small area grill +
hot, circulating air
Position for… grating/sheets
Position for… grating/sheets
With meat:
With meat:
or
together
132
230°
30°
170
[°C]
230°
30°
230
[°C]
230°
30°
180
[°C]
230°
30°
230
[°C]
230°
40°
220
[°C]
90->80
[°C]
132
max.
700 ml
(*Special accessories, see page 6)
Temperature
attained
FINISHED!
230°
30°
180
Setting area Pre-setting
Setting area Pre-setting
96
230°
30°
110
Setting area Pre-setting
Switching off
1. Soak up water
2. Dry baking area
a - Allow to cool
b - Rub with a little bit of vinegar
c - Leave the oven door open
1 hour
- Operates with alternating 75% hot air and
25% steam (automatic)
Settings at less than 10 minutes have little effect due to the heat-up time (2 minutes)
and the 5-minute de-steaming time at the end!
Begin after 5 seconds or as
programmed (see clock function)
• Finished in 10 minutes -
Check the results
Set length of time/
finishing time if
required
Ventilator continues to run until
temperature drops below 140 °C
Residual heat is displayed
beginning at 40 °C
2
Page
To enquire about temperature
press -/+ at the same time
03/2005 by Electrosuisse
Avoid excessive soiling:
- Insert grease filter
- Use baking sheet with raised edging with insertion
colander*
- Fastest heat
- Automatic rapid heat-up
(3 consecutive blinking segments)
(*Special accessories, see page 6)
- Fruit cakes/pizza can be baked at the same time at
two levels -> switch sheets when half the baking time
is up
- Use grease filter/baking sheet with raised edges and
insertion colander*
- The roast is finished is soon as it is firm when you
press it
- Let the roast sit for about 10 minutes before cutting it
- The distance to the heating element can be varied
by placing the curvature of the grating upwards
or downwards.
- Insert a baking sheet to catch on drippings
- Heat from the floor and ceiling of the oven
- Flash fry the roast in a frying pan!
- Use the grease filter for roasting!
- Do not cover the roast in the oven!
45
2x PEEP PEEP
- Brown well
- Do not allow moisture
to penetrate through
Bottom heating:
6x PEEP
[°C]
- Steam function can only be used in connection with clock functions
(otherwise there is no evaporation!)!
- Never open the oven door when cooking with steam!
- Use cooking pots and pans* for optimum results.
- Never use enamelled baking sheets. Instead use perforated cups made of chromium steel*
- Rinse everything if it has not been used for some time > see cleaning, beginning on page 4
- Prepare complete menu in one go;
See «hot air/cooking with steam afterwards»,
Baking/roasting table
(*Special accessories, see page 6)
-Interval cooking function can only used in connection with clock functions
Recommended temperatures for:
- warm to: 110 °C
- bake/roast: 30 - 230 °C,
see baking/roasting table
PEEP switch off:
press any button
End prematurely:
press until there is
no more display
[°C]
Small area grill (single grill):
Large area grill (dual grill):
- Small quantities
(operating with the grill)
- Grating is completely full
(operating with grill and upper heating element)
Intensive grill heat equally
distributed:
- Browned crispy on
the outside
- Tender and juicy on
the inside
- Operates with alternating 50% hot air and
50% steam (automatic)
[°C]
-Interval cooking plus-function can only be used in connection with clock functions
At an operating temperature below 100 °C:
- do not use enamelled baking recipients and do not open the door!
Recommended temperatures for:
- warm to: 110 °C
- bake/roast: Until 230 °C, see baking/roasting table
1
2
Principle Specific function General
Principle Specific function
- More consistent baking result WITHOUT grease filter
Grease filter
Baking tin
- Place the lean meat, game or meat loaf directly on
the roasting pan
- Bright casserole dishes lengthen the baking/
roasting time
- Place the casserole dishes/
pots and pons on the baking sheet
- Use casserole dishes which are made of ceramic or are
resistant to heat when using hot air
(Roasting pan, pyrex or crockery dishes)
- Have the baking sheet with the curvature pointing up
to keep the roasting/baking casserole from sliding
Grill grating
Sauces
- Brown the sauce lightly, then pour in hot water
- If roasting for more than 1 hour: only add ingredients
to the roasting pan 1/2 hour before finishing
(e.g. pizza)
- Lay on the baking sheet covered with baking parchment
to avoid temperature differences
- Use professional baking sheet*
Frozen pastry
Grilling
- Do not place greasy food too close under the heating
element when grilling
- Close the oven door to grill
- Always remain present when grilling
230°
30°
170
[°C]
230°
30°
230
[°C]
230°
30°
180
[°C]
230°
30°
230
[°C]
230°
40°
220
[°C]
90->80
[°C]
°C
Min.
90°
80°
10 Min.
The oven shuts off automatically when the function and
temperature controls are set WITHOUT any time limit as follows:
at 30 - 120 °C
at 120 - 200 °C
at 200 - 230 °C
after 12.5 h
after 8.5 h
after 5.5 h
Switching off Push at the same time until display
disappears/lights up
+
The brightness of the time display is reduced between 10:00 p.m. and 6:00 a.m.!
The time of day can only be faded out when no other display is active!
When the time of day has been faded out:
- The display lights up when it is switched on
- The display disappears when it is switched off
when is the meal supposed to be finished?
Cooking/baking/roasting time
0 to 99 hours (has no effect on the operation of the oven)
Length of time
Short time
End
Time of day
LENGTH OF TIME
END
SHORT TIME
TIME OF DAY
set
fade in/fade out
Clock functions
3
Page
Amount of LENGTH OF TIME/END can be used at the same time if:
- The oven is supposed to automatically switch on and off at a later point in time
- a programme has been selected
- After setting, the arrow blinks 5 seconds, then it lights up and the clock begins to run
- Set/change times when the respective arrow blinks
On programming
Duration with end:
Do not repeat the first
2 steps
Clock functions
Safety cut-off
TIPP: Clean with a soft, clean, moist micro-fibre cloth!
A
No heating elements may be switched on when cleaning the steam-production system, the cooking sheet
rails, the light glass and the oven door.
The oven must have cooled down enough to allow you to touch the interior parts without hazard.
Only the oven illumination may be switched on.
NEVER use high-pressure cleaning devices for the oven!
Clean the range thoroughly and regularly! Prevent food from burning onto the oven and soiling.
Rub dry the baking area after each time you steam-cook and leave open for 1 hour!
«Clean enamel» oven
Cleaning program
Oven ceiling with catalytic cleaning aid
Mix 1 tbs vinegar in
150ml water
Select cleaning
program
3-part signal sounds
when finished
PEEP
PEEP
PEEP!
1
Switch off everything
(rough, porous surface)
- Do not use steel wool, abrasive or scratchy cleaning utensils or agents!
- Do not use any corrosive agents to remove calcium deposits!
- ATTENTION! Chemical decalcifying agents may destroy the «clean enamel» of the oven ->
Adhere to manufacturer's instructions
-> Clean out interior of oven with warm dish-soap water or vinegar cleaner and a sponge/cloth
TIPP: Clean chrome parts with «Inox-Steel ball» (available from wholesalers): do not use
steel wool!
At temperatures over 200 °C small amounts of soiling and
splattered grease will be oxidized away, leaving no odour
or grease deposits.
- No aggressive/ acidic or glass ceramic cleaning agents
- No steel wool/pot sponges
- No aggressive/ acidic or glass ceramic cleaning agents ->
these destroy the catalytic cleaning aid
- Always only open oven briefly -> this supports the catalytic cleaning aid
- Do not use any textile cloths; threads get caught and remain on the rough surface!
- The hinge bows must always be flush against the hinges from the door
in the direction of the oven!
- The hinge bows positioned forwards allow the door to taken out
- Wash the interior disc with hot dish-soap water
- Allow stubborn stains to soak
- Keep the rubber seals clean and do not damage them!
The interior side of the glass has a protective layer which refracts heat -
do not scratch with knives, sponges, etc.!
4
Page
234
5
Cleaning direction
Operating panel & oven door
a) Soak up water
b) Dry baking area
Cleaning and care
15 Min.
Do not make circular movements when cleaning,
as this will damage the surface!
TIPP: Leave oven
door open
for about
1 hour!
1. After 5 min.
2. After 15 min.
a
b
Steam rosette Grease filter
Clean with warm dish-soap water
(not suited for dishwasher)
Clean accessories
Steam-production system
The steam-production system should be rubbed dry each time after it is used in order to avoid
possible calcium deposits. Soak up water with a sponge and then rub with a couple drops of
vinegar if necessary.
Fill with 200 ml of
water and 2 tbs of
vinegar
Let it work its way
in for 10 minutes
Remove vinegar
water with sponge
Rinse with 200 ml
of water
Wipe oven with
vinegar water
Wash with a soft brush and a hot dish-soap water.
TIPP: Only use «Inox-Steel ball» on stubborn stains
(only on chromium steel parts!)
Remount: reverse order.
Enamelled or anti-sticking accessories are not suited for steaming!
5
Page
1
2
34
5
6
TIPP: Leave oven door open
for about 1 hour!
Remove baking sheet rails
Unscrew the
knurled nut (front)
Take the baking sheet leads
off the hinges in the front and back.
Lift up the flap for the
food thermometer!
a) Soak up water
b) Dry baking area
Accessories (basic equippage)
Food
thermometer
Order at: 044 405 81 11
Baking sheet
(enamelled)
2 baking/roasting
gratings
Baking sheet with
raised edging
(enamelled)
Glass cookware
with 2 insert grills
a
b
Call up current core
temperature/
oven temperature
60
PEE
P
80
180
A
A
Children’s safety catch
The oven cannot be switched on when the children's safety catch is on!
Using the food thermometer
Insert the food thermometer
in the thickest part of the
food item
Stick the plug in
the bushing up to
the handle,
close the oven
The symbol will
light up
Select oven
function
Set core
temperature
(within 5 seconds)
The oven switches off as
soon as the core temp.
is attained
Remove the insertion point from
the bushing/the food from the
oven
Select oven
temperature
Set oven
temperature
Recommended core
temperature for:
Roast beef/Game
80 °C
very rare
rare
medium
Pork roast
80 - 85 °C
45 °C
50 °C
60 °C
Special accessories
Order at: 044 405 81 11
6
Page
2
3
4567
8
9
10
The food thermometer is hot:
danger of burning yourself!
Enamelled or anti-sticking accessories are not suited for steaming!
Switch on
range
1
1x: Current core temperature
2x: Target core temperature
3x: Oven temperature
i
Press at the same
time
Switch off
range
Children's safety
catch on
No function
may be
selected!
Press the same buttons again
to remove children's safety
catch
Do not touch the
thermometer e.g.
when cooking a lamb
roast!
Temp. Temp.
Recommended core
temperature for:
Switch on
range
Select oven
function
LOCK
Press at the
same time
+
= to secure all of the oven function settings from being accidentally changed
Secure programme
Press again to change the
programme. To switch off
everything:
+
CHILD
SAFETY
Programme secured
Key lock
Roast beef or
beef filet
Lamb roast
Roast veal
75 °C
70 - 75 °C
Baking sheet
remover
(anti-tip):
BA-3E 426
steam
Insertion colander
(enamelled):
ES-KBH 380
380x300
Anti-stick coating:
ES-KBHA 380
Pastry/baked goods
professional plate
Drying/Baking
(non-stick)
PB 426
426x349
GBG 325
325x265x40
Cooking container
(chromium steel)
with holes:
GB 325
325x265x40
Cooking container
(chromium steel)
without holes:
Insertion grating
for GG 275:
ER-GG 275 CN
210x125x7
Insertion grating
for GB 325:
ER-GB 325 CN
270x210x7
Also available as a set: GBS 325
Glass baking tray
GBS 426
Pre-heating
2 0.4 1
LANGUAGE
ENGLISH
V. ANGLE
___I_____
First use
Set time of day
The oven only functions when the time has been set!
The arrow "time of day" blinks
when power has been hooked up/
power is cut off
Set right time
Wait 5 seconds
Blinking stops and
clock shows time
Select language
Switch on
range
Press at the same
time
Select language Store language
Set brightness display
Helps improve ability to read
with ovens installed at higher levels.
Switch on
range
Press at the same
time
Select oven
function
Set brightness Store brightness
Initial cleaning
Remove all objects from the oven
and protective foil!
Do NOT remove the rating plate!
Remove accessories
and clean them
(see cleaning and
care p. 4)
Initial heating
Provide for adequate ventilation in
room the first time heating the oven
Leave the oven door
closed and switch on
Select «hot air» Set at 230 °C
Operate with door closed for
60 minutes, then switch off
Open the window!
Pre-heating is usually not necessary
with most programmes as a result of the
set temperature being reached very
quickly…
Pre-heating recommended with:
- Meat dishes/quick-roast items (filet, roast beef, chops)
-> The pores in the meat close more quickly and the roast stays juicy
- Small pastries that tend to fall apart, buns, biscuit rolls
7
Page
1
2
3
1
234
+
1
2345
Clean with water + dish-soap water
(except for the ceiling of the oven!)
–> see cleaning and care (p. 4)
12
123
+
+
+
Subject to technical modifications
Oven for kitchenette
Profi-Steam
Programmed recipes
Baking/roasting table
EB SL7(S)
(55 cm, with range drawer)
EBK SL7(S)
(55 cm, without range drawer)
EB SL70(S)
(60 cm, without range drawer)
This document is an integral part of the usage instructions for Profi-Steam
Back_SteEBSL7_www_En_2 18.3.2005 15:49 Uhr Seite 3
Probedruck
C M Y CM MY CY CMY K
Dry rice
(with fluid 1:1)
Maize (polenta)
(with liquid 1:3)
Couscous with liquid
(with liquid 1:1)
The stated water quantities are
only for your orientation and can
vary according to size/quantity!
Potatoes in the jacket
Boiled potatoes
«Sauerkraut»
«Ratatouille»
Brussel sprouts
Cauliflower
Tomatoes
Kohlrabi, cellery, fennel
(cut)
Zucchini
Cut carrots
Blanch vegetables
Thaw and cook vegetables
«Nussschinkli» 1 kg
Smoked spare rib 1 kg
«Wienerli»
«St. Galler Schüblig»
«Waadtländer Saucisson»
Pork sausage
Trout 250 - 300 g
Fish filets
Pork roast 1 kg
Veal roast, 1 kg
Roast beef 1 kg
50-60’
180°
40-50’
180°
40-50’
180°
Meat
Meat
AND
Side dishes
35-40’
35-45’
35-40’
50-60’
25-30’
30-35’
20-25’
15-20’
35-40’
20-25’
30-35’
15-20’
50-65’
45-55’
15-20’
25-30’
25-35’
20-25’
20-25’
10-15’
Brussel sprouts, polenta
Potatoes, vegetables,
Roasting sauce
Dry rice, vegetables
First roast the meat until it is brown and crispy with hot air.
After the hot-air treatment, switch off the range and allow it to cool to about 70 °C with the door open!
Then place the vegetables and the side dishes in the cooking dishes to go with
the meat and steam all of it together.
Vegtetable tureen
Perch filet without the addition of fluid
(very dry fish, thick filet)
Caramel pudding
15-20’
Halibut with white wine sauce
(thin filet)
95°
95°
95°
95°
Pork roast 1 kg
55-65’
180°
Roast beef 1 kg
Veal roast, 1 kg
«Fleischkäse», raw 500 g
Smoked spare rib 600 - 1000 g
Soak in water 2 hours
Chicken 1 kg
Goose 3 kg
130-170’
170°
Leek/ potato gratin
Duck 1.5 - 2 kg
Noodle casserole
Lasagne
Different kinds of bread 500 - 1000 g
Bread rolls 50 - 60 g
20-25’
- Stated times are for your orientation,
they will vary depending upon size / quantity!
- Generally add 200 ml of water!
- Do not pre-heat oven!
15-20’
110°
Warming up a menu
(6 plates, 24 cm)
- Stated times are for your orientation,
they will vary depending upon size / quantity!
- Generally add 200 ml of water!
1
Page
12-15’
30-35’
250 ml
550 ml
550 ml
700 ml
550 ml
700 ml
400 ml
550 ml
700 ml
250 ml
550 ml
400 ml
550 ml
550 ml
250 ml
700 ml
700 ml
250 ml
400 ml
550 ml
400 ml
400 ml
250 ml
550 ml
550 ml
550 ml
35’
15’
55-65’
180°
Steaming table
Hot air alternating with steam wet
Interval cooking
Plus
Steam hot
35-40’
30-35’
30-35’
30-35’
45’
Dishes withstand up
to 120 °C resistant
to heat
Use heat-resistant
pots and pans
Use heat-resistant
pots and pans
55-65’
180°
45-55’
180°
30-40’
180°
35-45’
180°
60’
200°
40-50’
180°
35-45’
180°
45-50’
180°
50-60’
190-200°
200-210°
Back_SteEBSL7_www_En_2 30.3.2005 10:57 Uhr Seite 6
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C M Y CM MY CY CMY K
35’
180°
13’
210°
40’
190°
35’
180°
120’
80°
2
Page
FINISHING
COOKING/ROASTING/BAKING
TIPS
20’
250 ml
110°
35’
550 ml
40’
250 ml
180°
50’
250 ml
180°
65’
50’
180°
250 ml
180°
250 ml
25’
400 ml
- Replace semi-white flour with flour for farmer's bread
- Split dough into 2 pieces, make into round shapes, cover and
let rise about 20 minutes
- Lightly sprinkle the dough with flour before baking
- Make 3 mm-deep cross cuts with a sharp knife
Steam hot
Pizza level
- Wrap the other half of the dough in clear foil and freeze
- Pre-heat to pizza level 180 °C
- If any bubbles form pop immediately
- Place dough on greased baking sheet and poke holes in it liberally
- Evenly spread cheese and cut onions and pour sauce on top
Steam wet
- Combine ingredients in an open cooking pot
- Cook without adding water!
- No spices or salt are needed
Steam wet
Interval cooking
Plus
Steam hot
- Cook without pre-heating!
Pizza level
Back with pre-heating to pizza level 210 °C
(a signal will sound when the temperature
is reached)
- Split up dough into 4 portions, roll into balls and roll out with a lot
of flour into flat pizza doughs 3 to 4 mm thick
- Brush the pizza doughs with cold tomato sauce, leave about 1 cm on
edge empty. Put on any toppings you desire and sprinkle pizza
cheese on top.
Steam hot
Put the baking grating on the second groove and the high-edged
baking sheet on groove 1, if need be with an inserted colander
(special accessory)
- Turn the chicken over after it has cooked half the time
Low
temperature
cooking
- Pre-heat to 90 °C / 10 minutes
Steam hot
- Turn the roast over after it has cooked half the time
Variations:
- Stick in dried prunes
- Add vegetables, onions, sauce and wine after
half the baking time
- Place the dough on greased baking sheet and press down well
- Spread hazelnuts evenly over dough
- Place cut apples on top
- Pour sauce on apples
Hot air
- If bubbles form, pop them immediately
- Split dough up into 4 pieces of equal size, form these into rolls
about 40 cm long and then braid 2 of the rolls together each
- Put the braids on the baking sheet parallel to each other, allow to
rise about 20 min. and then brush with eggs
Hot air
Put the baking grating on the second groove and the high-edged
baking sheet on groove 1
Put the baking grating on the second groove and the high-edged
baking sheet on groove 1, if need be with an inserted colander
(special accessory)
Short-crust for cakes
Short-crust cake
«Vogelnestli»
Meringues; leave door of oven open about
2 cm (insert wooden spoon)
«Ofenküchlein» (little oven cake)
Small pastries
Choux pastry, short-crust,
meringue mix
«Mailänderli» and all
«Butterguetzli»
"Guetzli" for drying
"Chräbeli" or "Springerli"
(dry over night on the baking sheet before baking)
Gingerbread/
honey cake dough, up to 100 g
Christmas
cookies
Cakes, Tart
Biscuit dough, sponge mixture,
soft cheese dough
Buiscuit cake
Rum, orange and
carott slices
Swiss roll
«Gugelhupf» (yeast cake with raisins)
Apple cake
(sponge mixture)
Marble cake
Tirol cake
Coconut cake
Sweet zucchini cake
Walnut cake
Sweet pastries made from yeast dough
400-600 g
«Bienenstich»
(deep baking sheet)
«Gugelhupf» (yeast cake with raisins)
«Zopf» (Butter braid), 500 g (weight of dough)
«Weggli», 50 g
Cake, «Zopf» (Butter braid),
bread and Pizza
Yeast pastries
American banana cake (USA)
Coconute cake
Itaparica
(Brazil)
Linzer tort
(Austria)
Sacher torte
(Austria)
Savarin
(France)
Desserts from
all over the world
With fresh fruit + sauce
With frozen fruit + sauce
French «Wähe» (round flat dough cake)
(without sauce)
Cheese «Wähe»
Mushroom «Wähe»
Broccoli/ leek paté
«Wähen» (round flat dough cake)
and patés
3
Page
5
to
1
Key to symbols:
Conventional/
s
Stated cooking times/temperatures are for your orientation
Puff pastry
15-20’
180°
*
35-40
’
200° *
35-40
’
180°
20-25
’
180° *
20-25
’
160°
20-25
’
180° *
20-25
’
170°
20-25
’
180° *
20-25
’
160°
2h-3h
90°
2h-3h
90°
30
-35’
170° *
40
-45’
160° *
6
-10’
220° *
7
-10’
200° *
60
-65’
170° *
65
-70’
160°
50
-55’
170° *
40
-45’
160°
20
-25’
180°
20
-25’
170°
60
-70’
170°
60
-70’
160°
65
-70’
170°
60
-70’
160°
60
-65’
170°
60
-65’
160°
60
-65’
170°
55
-60’
160°
60
’
170°
65’
160°
35
-40’
190° *
35
-40’
210° *
35
-40’
230° *
35
-40’
200° *
40
-45’
220° *
40
-45’
200° *
35
-40’
200° *
35
-40’
180° *
25
-30’
220° *
35
-40’
200° *
45
-50’
180° *
45
-50’
170°
Swiss specialties
«Prättigauer Pitte»
(Bündnerland)
«Birnbrot» (pear bread)
(Eastern Switzerland)
«Aargauer Rüeblitorte»
(Carott cake)
Glarner paté
«Magenbrot»
«Zürcher Pfarrhaus» Cake
Apéro pastry
«Schinkengipfeli»
about 10-15 g
Pork filet in a dough blanket
Sausage in a dough blanket
Puff pastry
«Wurstweggli»
about 10-15 g
- Thawing and cooking with steam at the lowest level!
- Do not pre-heat oven
- Glasses must not touch each other
- Only use fresh fruit which is not overly ripe
- Oven door remains closed
Sterilise
Berries
e.g. strawberries, blueberries,
raspberries, ripe gooseberries
Fruit with
pits
e.g. fruits with hard flesh,
pears, quinces, plums,
apples, apricots
Vegetables
Mixed Pickles
Kohlrabi, beans,
peas, asparagus
Carrots, spears approximately
4x1x1 cm
50-60’
Sterilisation times:
The stated times are only for your
orientation, they vary according
to size/quantity!
Standing time
(in switched-off oven)
until they begin to form beads
upward
downward
Boil 1 l water and 15 g salt
then let cool
--
30’
30’
45-55’
50-60’
50-60’
50-60’
= Level for 1
= Levels for
2
= Levels for
4
Page
5
to
1
Temperature [°C]
Level for grill grating, curvature pointing
Key to symbols:
Conventional/ simmer lightly/grill operation /sterilise
with without filter
Stated cooking time/te
With hot air
15’
30’
35-40
’
170°
35-40
’
160°
40-45
’
190°
45-50
’
180°
45-50
’
170° *
50-55
’
160°
35-40
’
190° *
35-38
’
180° *
18-20
’
170° *
16-18
’
160° *
35
’
200° *
30-35
’
180° *
110°
110°
120°
120°
120°
10-12
’
200° *
10-12
’
190° *
16-20
’
200° *
16-20
’
190° *
16-20
’
200° *
16-20
’
190° *
40-45
’
200° *
40-45
’
190° *
20-25
’
200° *
20-25
’
190° *
35-40
’
180° *
35-40
’
170°
18-20
’
190° *
18-20
’
180° *
50-60
’
170° *
50-55
’
160°
30-35
’
190° *
30-35
’
180°
20-25
’
200° *
20-25
’
180°
70
’
170° *
70
’
160° *
45-50
’
170°
40-45
’
170°
40-45
’
160°
50
’
170°
50
’
160°
25
’
170°
*
=
The oven must be pre-heated
15-20’
180°
*
15-18
’
170° *
18-20
’
160° *
15-20
’
160° *
15-18
’
140° *
15-20
’
170° *
15-25
’
160° *
12-15
’
160° *
12-15
’
130° *
Lowtemperature
cooking
Veal roast, 1 kg
Carré of pork, 1 kg
Roast beef, 1 kg
Meat,
Game
Pork roast, 1 kg
Veal roast, 1 kg
Roast beef, 1 kg
Meat loaf, 1 kg
Roast beef, 1 kg
Roast venison
"Tessine" roast
(with bacon), 1,2 kg
Poultry,
Fish
Chicken nuggets
Chicken, 1 – 1,2 kg
Duck, 1,5 – 2 kg
Turkey, 4,5 – 5,5 kg
(deep baking sheet)
Goose, 3 kg
(deep baking sheet)
1kg
60
’
r
ilisation times:
h
e stated times are only for your
r
ientation, they vary according
o
size/quantity!
Standing time
(in switched-off oven)
l
they begin to form beads
--
30’
30’
55
’
60
’
60
’
60
’
= Level for 1 tray
= Levels for 2 trays
= Levels for 3 trays
5
Page
20% less energy is used with this function than
with normal roasting.
The empty oven heats up to 90 °C in the first
10 minutes
-> Then it switches to 80 °C for the remaining time
Stated cooking time/temperatures are for your orientation
With hot air
15’
30’
- Roast until it is very hot before simmering in the pan
- Insert grease filter
- Place baking sheet on level 1 to catch drippings
- Roasting time depends on the type, weight and height
- The higher the piece of meat, the lower the
temperature of the oven
120-150
’
90/80°
160-190
’
90/80°
140-170
’
90/80°
35-40
’
170°
35-40
’
160°
40-45
’
190°
45-50
’
180°
45-50
’
170° *
50-55
’
160°
35-40
’
190° *
35-38
’
180° *
18-20
’
170° *
16-18
’
160° *
35
’
200° *
30-35
’
180° *
85-90
’
190° *
80-90
’
180° *
70-85
’
190° *
65-75
’
180° *
75-80
’
200° *
75-80
’
190° *
75-80
’
200° *
60-75
’
190° *
60-65
’
200° *
190° *
60-65
’
25-30
’
210° *
200° *
25-30
’
60-70
’
190° *
180° *
60-70
’
13-16
’
230° *
13-15
’
230° *
50-60
’
210° *
50-55
’
200° *
65-75
’
180° *
60-65
’
170° *
140-190’
180° *
170° *
140-190’
160° *
210-230’
150° *
190-220’
°
°
°
°
°
10-12
’
200° *
10-12
’
190° *
16-20
’
200° *
16-20
’
190° *
16-20
’
200° *
16-20
’
190° *
40-45
’
200° *
40-45
’
190° *
20-25
’
200° *
20-25
’
190° *
Turbo-Grill
Chicken (900-1000 g)
Rolled stuffed pork (2 kg)
Pizza level
Cheese «Wähe»
Spinach «Wähe»
"Wähe" with fresh fruit and sauce
"Wähe" with frozen fruit and sauce
Pizza, round (original baking sheet)
Fruit «wähe» with sauce in pyrex form
Drying
Beans
Hot peppers (strips)
Soup broth vegetables
Mushrooms
Plums
Apricots
Herbs
Grated apples
Pears
4 - 8 porkchops
2 - 4 porkchops
2 chicken halves
4 chicken halves
1 - 4 chicken thighs
Space grill
4 - 6 chicken thighs
Up to 6 sausages for grilling
More than 6 sausages for grilling
Up to 4 curled sausages
for grilling
Up to 6 curled sausages
for grilling
Entire fish
Toast (without topping)
(pre-heat grill 5 minutes)
Single
grill
Single
grill
Dual
grill
Dual
grill
6
Page
03/2005 by Electrosuisse
...does not brown...• Raise temperature/possibly shorten time
• Use dark baking casserole disches with upper/
bottom heating
…too moist........... • Reduce temperature/Possibly increase time
• Add less fluid to the dough!
…too dry............... • Raise temperature/Possibly increase time
• Add more fluid to the dough!
…too dark............ • Reduce temperature/Possibly increase time
…does not rise.... • Temperatures too high!
Baking times may change depending on size of eggs, as how well the
flour binds and the casserole dish material differ!
TSM SUCCESS MANUAL
®
- safe to use - easy to understand due to TSM
®
-Total Security Management and ergonomic communication
®
- Put baking parchment on the baking sheet
- Put a single layer of the food to be dried closely together
- Leave door of the oven 2 cm open (insert wooden spoon)
- Professional sheets* are particularly well suited for drying food
- Check how far the drying has proceeded at regular intervals
(neither moist or crumbly)
- Pre-heat oven 3 minutes
- Insert grease filter
- Place baking sheet on level 1 to catch drippings
- Turn over meat after half the roasting time has elapsed
Useful tips…
- Place baking sheet on level 1 to catch drippings
- Insert grease filter
- Turn over meat after half the roasting time has elapsed
Baked good...
230°
10’/10’
230°
12’/12’
230°
16’/16’
230°
20’/18’
230°
15’/15’
230°
16’/15’
230°
6’/6’
230°
6’/6’
230°
12’/9’
230°
12’/--’
230°
1-2’/1-2’
35-40
’
180° *
30-35
’
180° *
35-40
’
190° *
40-45
’
200° *
35-40
’
200° *
9-13
’
210° *
6 - 8 h
75°
5 - 6 h
75°
5 - 6 h
75°
6 - 8 h
50°
2 - 3 h
40-50°
8 - 10 h
75°
8 - 10 h
75°
6 - 8 h
75°
6 - 9 h
75°
230°
12’/9’
160°
50’
160°
90-95’
Subject to technical modifications
/