
(°C)
Real cook‐
ing time
(min)
(min)
Whole fish,
0.2 kg
baking tray or drip‐
ping pan
180
2
35
25 - 35
Fish fillet,
0.3 kg
pizza pan on wire
shelf
180
2
40
30 - 40
Poached
meat, 0.25
kg
baking tray or drip‐
ping pan
200
2
40
35 - 45
Shashlik, 0.5
kg
baking tray or drip‐
ping pan
180
2
35
30 - 40
Cookies, 16
pieces
baking tray or drip‐
ping pan
180
2
40
35 - 45
Macaroons,
24 pieces
baking tray or drip‐
ping pan
160
2
38
35 - 45
Muffins, 12
pieces
baking tray or drip‐
ping pan
180
2
40
35 - 45
Savory pas‐
try, 20
pieces
baking tray or drip‐
ping pan
200
2
35
30 - 40
Short crust
biscuits, 20
pieces
baking tray or drip‐
ping pan
140
2
30
25 - 35
Tartlets, 8
pieces
baking tray or drip‐
ping pan
180
2
32
25 - 35
Vegetables,
poached, 0.4
kg
baking tray or drip‐
ping pan
180
2
40 - 50
40 - 50
Vegetarian
omelette
pizza pan on wire
shelf
200
2
45
40 - 50
Mediterra‐
nean vege‐
tables, 0.7
kg
baking tray or drip‐
ping pan
180
3
45
40 - 50
10.6 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
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