We
ig
ht
(
g
r.
)
Type of dish
Conventional
Cooking
Fan cooking
Cooking
time
mi-
nutes
NOTES
Level
temp.
°
C
Level
temp.
°
C
Sponge cake
1
175
2
160
30 ~ 40
In cake mould
on the shelf
Christmas cake
1
170
1
160
40 ~ 60
In cake mould
on the shelf
Plum cake
1
170
1
160
50 ~ 60
In cake mould
on the shelf
Small cakes
2
170
2 (1 and 3)
1)
160
25 ~ 35
In baking tray
Biscuits
3
190
3
170
15 ~ 25
In baking tray
Meringues
2
100
2
100
90 ~ 120
In baking tray
Buns
2
190
2
180
12 ~ 20
In baking tray
Pastry: Choux
2
200
2 (1 and 3)
1)
190
15 ~ 25
In baking tray
1000
White bread
1
190
2
180
40 ~ 60
2 pieces in
baking tray
500
Rye bread
1
190
1
180
30 ~ 45
In bread pan
on the grid
500
Bread rolls
2
200
2
175
20 ~ 35
6-8 rolls in bak-
ing tray
250
Pizza
1
200
2 (1 and 3)
1)
190
15 ~ 30
On baking tray
on the grid
Pasta flan
2
200
2 (1 and 3)
1)
175
40 ~ 50
In mould on the
shelf
Vegetable flan
2
200
2 (1 and 3)
1)
175
45 ~ 60
In mould on the
shelf
Quiches
1
200
2 (1 and 3)
1)
180
35 ~ 45
In mould on the
shelf
Lasagne
2
180
2
160
45 ~ 65
In mould on the
shelf
Cannelloni
2
200
2
175
40 ~ 55
In mould on the
shelf
1000
Beef
2
190
2
175
50 ~ 70
On shelf and
dripping pan
1200
Pork
2
180
2
175
100 ~ 130
On shelf and
dripping pan
1000
Veal
2
190
2
175
90 ~ 120
On shelf and
dripping pan
1500
English roast
beef rare
2
210
2
200
50 ~ 60
On grid and
dripping pan
1500
English roast
beef medium
2
210
2
200
60 ~ 70
On grid and
dripping pan
1500
English roast
beef well done
2
210
2
200
70 ~ 80
On grid and
dripping pan
electrolux
11
