Electrolux EOB5851AO, Руководство пользователя

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Food to be
cooked
Weight (g)
Shelf posi-
tion
Temperature
°C
Time in min.
Roast beef 1000 - 1500 1 120 120 - 150
Fillet of beef 1000 - 1500 3 120 90 - 150
Roast veal 1000 - 1500 1 120 120 - 150
Steaks 200 - 300 3 120 20 - 40
11.8 Pizza Setting
Type of baking Shelf position Temperature °C Time (min.)
Pizza (thin crust)
2
200 - 230
1)2)
15 - 20
Pizza (with many
toppings)
2 180 - 200 20 - 30
Tarts 1 180 - 200 40 - 55
Spinach flan 1 160 - 180 45 - 60
Quiche Lorraine 1 170 - 190 45 - 55
Swiss Flan 1 170 - 190 45 - 55
Apple cake, cov-
ered
1 150 - 170 50 - 60
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread
2
230 - 250
1)
10 - 20
Puff pastry flan
2
160 - 180
1)
45 - 55
Flammekuchen
(Pizza-like dish
from Alsace)
2
230 - 250
1)
12 - 20
Piroggen (Russian
version of calzone)
2
180 - 200
1)
15 - 25
1)
Preheat the oven.
2)
Use a deep pan.
11.9 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly in the deep pan (if present) or on
the wire shelf above the deep pan.
• Roast lean meats in the roasting tin with
the lid. This keeps the meat more suc-
culent.
• All types of meat that can be browned
or have crackling can be roasted in the
roasting tin without the lid.
• We recommend that you cook meat
and fish weighing 1 kg and above in the
oven.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1 / 2 -
2 / 3 of the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting.
This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the end
of the roasting time, and use the residu-
al heat.
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