Food
Quantity (kg) Temperature
(°C)
Time (min) Shelf posi‐
tion
Roast beef
1 - 1.5
150
120 - 150
1
Fillet of beef
1 - 1.5
150
90 - 110
1
Roast veal
1 - 1.5
150
120 - 150
1
Steak
0.2 - 0.3
120
20 - 40
1
11.15 Pizza Setting
Food
Temperature (°C)
Time (min)
Shelf position
Pizza (thin crust)1) 210 - 230
15 - 25
2
Pizza (with a lot of
topping)2)
180 - 200
20 - 30
2
Tarts
180 - 200
40 - 55
1
Spinach flan
160 - 180
45 - 60
1
Quiche Lorraine
(Savoury flan)
170 - 190
45 - 55
1
Swiss Flan
170 - 190
45 - 55
1
Cheesecake
140 - 160
60 - 90
1
Apple cake, cov‐
ered
150 - 170
50 - 60
1
Vegetable pie
160 - 180
50 - 60
1
Unleavened
bread1)
210 - 230
10 - 20
2
Puff pastry flan1)
160 - 180
45 - 55
2
Flammekuchen1)
210 - 230
15 - 25
2
Piroggen (Russian
version of cal‐
zone)1)
180 - 200
15 - 25
2
1) Preheat the oven.
2) Use a deep pan.
11.16 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above the
tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 2/3 of the
cooking time.
ENGLISH
37
Содержание EB4GL70KCN
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