11.6 Conventional cooking
Food
Quantity
(g)
Tempera‐
ture (°C)
Time (min) Shelf
posi‐
tion
Accessories
Pastry stripes
250
150
25 - 30
3
baking tray
Flat cake
1)
1000
160 - 170
30 - 35
2
baking tray
Yeast cake
with apples
2000
170 - 190
40 - 50
3
baking tray
Apple pie
2)
1200 +
1200
180 - 200
50 - 60
1
2 round alumi‐
nized trays (di‐
ameter: 20 cm)
Small cakes
1)
500
160 - 170
25 - 30
2
baking tray
Fatless sponge
cake
1)
350
160 - 170
25 - 30
1
1 round alumi‐
nized tray (di‐
ameter: 26 cm)
Drip pan cake
1500
160 - 170
45 - 55
3)
2
baking tray
Chicken, whole 1350
200 - 220
60 - 70
2
wire shelf
1
baking tray
Chicken, half
1300
190 - 210
35 + 30
3
wire shelf
1
baking tray
Pork roast cut‐
let
600
190 - 210
30 - 35
3
Wire shelf
1
baking tray
Flan bread
4)
800
230 - 250
10 - 15
2
baking tray
Stuffed yeast
cake
5)
1200
170 - 180
25 - 35
2
baking tray
Pizza
1000
200 - 220
25 - 35
2
baking tray
Cheese cake
2600
170 - 190
60 - 70
2
baking tray
Swiss apple
flan
5)
1900
200 - 220
30 - 40
1
baking tray
Christmas
cake
5)
2400
170 - 180
55 - 65
6)
2
baking tray
Quiche Lor‐
raine
5)
1000
220 - 230
40 - 50
1
1 round tray (di‐
ameter: 26 cm)
Peasant
bread
7)
750 + 750 180 - 200
60 - 70
1
2 aluminized
trays (length: 20
cm)
ENGLISH
17
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