
11.20
Drying
Food
Temperature (°C)
Shelf position
Time (h)
Beans
60 - 70
2
6 - 8
Peppers
60 - 70
2
5 - 6
Vegetables for
soup
60 - 70
2
5 - 6
Mushrooms
50 - 60
2
6 - 8
Herbs
40 - 50
2
2 - 3
Plums
60 - 70
2
8 - 10
Apricots
60 - 70
2
8 - 10
Apple slices
60 - 70
2
6 - 8
Pears
60 - 70
2
6 - 9
11.21
Bread Baking
Add 100 ml of water to the water drawer.
Preheating is not recommended.
Type of bak-
ing
Oven func-
tion
Shelf posi-
tion
Temperature
°C
Time
in min
White Bread
Bread Baking
1
180 - 200
40 - 60
Baguette
Bread Baking
1
200 - 220
35 - 45
Brioche
Bread Baking
1
180 - 200
40 - 60
Ciabatta
Bread Baking
1
200 - 220
35 - 45
Rye Bread
Bread Baking
1
190 - 210
50 - 70
Dark Bread
Bread Baking
1
180 - 200
50 - 70
All Grain bread
Bread Baking
1
170 - 190
60 - 90
11.22
Core temperature sensor table
Beef
Food to be Cooked
Food Core Temperature
Rib steak or fillet steak
rare
45 - 50 °C
medium
60 - 65 °C
well done
70 - 75 °C
Pork
Food to be Cooked
Food Core Temperature
Shoulder of pork, ham joint, neck
80 - 82 °C
Chop (saddle), smoked pork loin
75 - 80 °C
36 www.electrolux.com
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