
Type of baking
Shelf level
Temperature °C
Time (Mins)
Piroggen (Russian ver-
sion of calzone)
1)
1
180 - 200
15 - 25
1) Pre-heat the oven
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 man-
ufacturer
refer to instruc-
tions of the man-
ufacturer
Chips
1)
Convection with
ring heating ele-
ment
3
200-220
refer to instruc-
tions of the man-
ufacturer
Baguettes
Conventional
3
refer to instruc-
tions of the man-
ufacturer
refer to instruc-
tions of the man-
ufacturer
Fruit flans
Conventional
3
refer to instruc-
tions of the man-
ufacturer
refer to instruc-
tions of the man-
ufacturer
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.
(If present)
• 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 .
12
electrolux