Food
Function
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Biscuits made with
sponge mixture
True Fan
Cooking
150 - 160 15 - 20
1
Pastries made with
egg white, meringues
True Fan
Cooking
80 - 100
120 - 150
1
Macaroons
True Fan
Cooking
100 - 120 30 - 50
1
Biscuits made with
yeast dough
True Fan
Cooking
150 - 160 20 - 40
1
Puff pastries1)
True Fan
Cooking
170 - 180 20 - 30
1
Rolls1)
Conventional
Cooking
190 - 210 10 - 25
2
Small cakes / Small
cakes1)
True Fan
Cooking
160
20 - 35
3
Small cakes / Small
cakes1)
Conventional
Cooking
170
20 - 35
2
1) Preheat the oven.
11.8 Bakes and gratins
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Pasta bake
Conventional
Cooking
180 - 200
45 - 60
1
Lasagne
Conventional
Cooking
180 - 200
25 - 40
1
Vegetables au
gratin1)
Turbo Grilling
210 - 230
10 - 20
1
Baguettes with
melted cheese
True Fan Cook‐
ing
160 - 170
15 - 30
1
Milk rice
Conventional
Cooking
180 - 200
40 - 60
1
Fish bakes
Conventional
Cooking
180 - 200
30 - 60
1
Stuffed vegeta‐
bles
True Fan Cook‐
ing
160 - 170
30 - 60
1
1) Preheat the oven.
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