
Food
Temper‐
ature
(°C)
Time (min)
Water in the
water drawer
(ml)
Courgettes, sliced
96
20 - 25
400
Carrots, sliced
96
35 - 40
550
Defrosting vegetables
96
35
550
Defrosting and cooking vegetables
60
35 - 40
650
Blanching vegetables
96
12 - 15
250
Blanching beans
96
20 - 22
250
Frozen beans
96
30 - 40
650
Chicken (breast)
96
30 - 40
500
Prosciutto style ham (1 kg)
96
50 - 75
650
Smoked loin of pork (0.6 - 1 kg)
96
45 - 55
650
Stuffed pepper
96
30 - 40
500
Frankfurters / veal sausages
85
15 - 20
250
Heating up meat loaf in 1 cm slices
96
20 - 25
400
Fish fillet (approx. 1 kg)
96
35 - 40
650
Flat fish fillet (approx. 0.3 kg)
80
15 - 20
300
Fish fillet, frozen (0.5 - 0.8 kg)
96
30 - 40
650
Trout (0.17 - 0.3 kg)
85
15 - 25
400
Custard / flan in individual dishes
96
25 - 35
500
Egg royale
96
25 - 35
500
Steamed buns
96
30 - 35
500
Eggs, soft
96
9 - 12
200
Eggs, medium
96
13 - 15
200
Eggs, hard
96
16 - 20
200
11.12 Humidity High
Add about 300 ml of water.
Use the first shelf position.
Food
Tempera‐
ture (°C)
Time
(min)
Custard / flan in
small dishes
90
40 -
45
Food
Tempera‐
ture (°C)
Time
(min)
Baked eggs
90
35 -
45
Terrine
90
40 -
50
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