Electrolux EOB8741AOX Recipe Book

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EN RECIPE BOOK
USER MANUAL
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HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information" chapter.
INNER SIDE OF THE DOOR
In some models, on the inner side of
the door you can find:
• The numbers of the shelf positions.
• Information about the heating functions,
recommended shelf positions and temperatures for typical dishes.
The temperature and baking times
in the tables are guidelines only.
They depend on the recipes and
the quality and quantity of the ingredients used.
COOKING WITH STEAM
Cookware for steam cooking
• Use only heat and corrosion resistant
cookware or chrome steel food containers (for some models only).
Shelf positions
• The correct shelf positions are in the table below. Count the shelf positions from
the bottom to the top.
General notes
• When you cook longer than 30 minutes
or when you cook large quantities of
food, add water if it is necessary.
• Put the food into the correct cooking
containers and put the containers on the
shelves. Make sure that there is some
distance between the shelves to let the
steam circulate around each container.
• After each use, remove the water from
the water drawer, connecting hoses and
steam generator. Refer to the chapter
"Care and cleaning".
Notes on the tables for steam cooking
• The tables give data for typical dishes.
• The temperature and time are for guidance only and depend on the type, dimensions and quantity of the food and
cookware.
• Use a recipe that is almost the same if
you cannot find the settings for your recipe.
• Start the procedure with a cold oven if
the data in the tables is different.
• When you cook rice, use a ratio of 1.5:1
– 2:1 water to rice because rice absorbs
water.
STEAM WATER TABLE
Water in the water drawer (ml)
Time1) (min.)
400
15 - 25
600
25 - 40
800
40 - 50
1) The times are for guidance only.
FULL STEAM / ECO STEAM
WARNING!
Do not open the appliance door
when the function is activated.
There is a risk of burns.
The function is applicable for all types of
food, fresh or frozen. You can use it to
cook, warm, defrost, poach or blanch vegetables, meat, fish, pasta, rice, sweet corn,
semolina and eggs.
Cooking menus: You can prepare a full
meal in one operation. To correctly cook
each dish, use those with cooking times
which are almost the same. Add the largest
quantity of water necessary for one of the
dishes in the operation. Put the dishes into
the correct cookware and then on the oven
shelves. Adjust the distance between the
cookware to let the steam circulate.
Sterilisation
• With this function you can sterilise containers (e.g. baby bottles).
ENGLISH
• Put the clean containers in the middle of
the shelf on the 1st shelf position. Make
sure that the opening is down at a small
angle.
• Fill the drawer with the maximum quantity of water and set the time to 40 min.
Vegetables
Shelf position
Temperature
(ºC)
Water in the
water drawer
(ml)
Time1)
(min.)
Artichokes
2
96
800
50 - 60
Auberginen
2
96
450
15 - 25
Cauliflower,
whole
2
96
600
35 - 45
Cauliflower,
florets
2
96
500
25 - 30
Broccoli, whole
2
96
550
30 - 40
Broccoli, florets
2
96
400
20 - 25
Mushroom slices
2
96
400
15 - 20
Peas
2
96
450
20 - 25
Fennel
2
96
600
35 - 45
Carrots
2
96
600
35 - 45
Kohlrabi, strips
2
96
550
30 - 40
Peppers, strips
2
96
400
20 - 25
Leeks, rings
2
96
500
25 - 35
Green beans
2
96
550
35 - 45
Lamb’s lettuce, florets
2
96
450
20 - 25
Brussels
sprouts
2
96
550
30 - 40
Beetroot
2
96
800 + 400
70 - 90
Black salsify
2
96
600
35 - 45
Celery, cubed
2
96
500
25 - 35
Asparagus,
green
2
96
500
25 - 35
Asparagus,
white
2
96
600
35 - 45
Spinach
2
96
350
15
Peeling tomatoes
2
96
350
15
Food
3
4
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Shelf position
Temperature
(ºC)
Water in the
water drawer
(ml)
Time1)
(min.)
White haricot
beans
2
96
500
30 - 40
Savoy cabbage
2
96
400
20 - 25
Courgette, slices
2
96
350
15 - 20
Shelf position
Temperature (ºC)
Water in the
water drawer
(ml)
Time1)
(min.)
Yeast dumplings
2
96
600
30 - 40
Potato dumplings
2
96
600
35 - 45
Unpeeled potatoes, medium
2
96
750
45 - 55
Rice (water /
rice ratio 1.5:1)
2
96
600
35 - 40
Boiled potatoes, quartered
2
96
600
35 - 40
Bread dumpling
2
96
600
35 - 45
Tagliatelle,
fresh
2
96
450
20 - 25
Polenta (liquid
ratio 3:1)
2
96
750
45 - 50
Food
1) The times are for guidance only.
Side dishes / accompaniments
Food
1) The times are for guidance only.
Fish
Food
Shelf position
Temperature (ºC)
Water in the
water drawer
(ml)
Time 1)
(min.)
Trout, approx.
250 g
2
85
550
30 - 40
Prawns, fresh
2
85
450
20 - 25
Prawns, frozen
2
85
550
30 - 40
Salmon filets
2
85
500
25 - 35
ENGLISH
Food
Shelf position
Temperature (ºC)
Water in the
water drawer
(ml)
Time 1)
(min.)
Salmon trout,
approx. 1000 g
2
85
600
40 - 45
Mussels
2
96
500
20 - 30
Flat fish filet
2
80
350
15
5
1) The times are for guidance only.
Meat
Shelf position
Temperature
(ºC)
Water in the
water drawer
(ml)
Time 1)
(min.)
Cooked ham 1000
g
2
96
800 + 150
55 - 65
Chicken breast,
poached
2
90
500
25 - 35
Chicken, poached,
1000 - 1200 g
2
96
800 + 150
60 - 70
Veal / pork loin
without leg, 800 1000 g
2
90
800 + 300
80 - 90
Kasseler (smoked
loin of pork), poached
2
90
800 + 300
90 - 110
Tafelspitz (prime
boiled beef)
2
96
800 + 700
110 - 120
Chipolatas
2
80
400
15 - 20
Shelf position
Temperature
(ºC)
Water in the
water drawer
(ml)
Time 1)
(min.)
Eggs, hardboiled
2
96
500
18 - 21
Eggs, mediumboiled
2
96
450
13 - 16
Eggs, softboiled
2
96
400
11 - 12
Food
1) The times are for guidance only.
Eggs
Food
1) The times are for guidance only.
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TURBO GRILLING AND FULL
STEAM IN SUCCESSION
When you combine functions, you can
cook meat, vegetables and accompaniments one after the other. All dishes are
ready to serve at the same time.
• Use the turbo grilling function to initially
roast the food.
• Put the prepared vegetables and accompaniments into cookware correct for an
Food
oven procedure and then into the oven
with the roast.
• Let the oven temperature decrease to
around 80 °C . To decrease the temperature quicker, open the oven door to the
first position for approximately 15 minutes.
• Start the Full Steam function and cook all
dishes together until ready.
• The maximum water quantity is 800 ml.
Turbo Grilling
(first step: cook
meat)
Temperature
(°C)
Full Steam
(second step: add vegetables)
Time
(min.
)
Shelf
position
Temperature
(°C)
Time
(min.)
Shelf position
Roast beef 1 kg
Brussels sprouts, polenta
180
60 –
70
meat:
1
96
40 –
50
meat: 1
vegetables: 3
Roast pork 1 kg,
Potatoes, vegetables, gravy
180
60 –
70
meat:
1
96
30 –
40
meat: 1
vegetables: 3
Roast veal 1 kg,
Rice, vegetables
180
50 –
60
meat:
1
96
30 –
40
meat: 1
vegetables: 3
HALF STEAM + HEAT
Half Steam + Heat (Water amount: about 300 ml)
Type of Food
Shelf position
Temperature (°C)
Time
(min.)
Custard / flan in individual
dishes1)
2
90
40 - 45
Baked eggs 1)
2
90
35 - 45
Terrine 1)
2
90
40 - 50
Thin fish fillet
2
85
15 - 25
Thick fish fillet
2
90
25 - 35
Small fish up to 350 g
2
90
25 - 35
Whole fish up to 1000 g
2
90
35 - 45
1) continue for a further half an hour with the door closed.
ENGLISH
7
Reheating
Half Steam + Heat (Water amount: about 300 ml)
Type of Food
Shelf position
Temperature (°C)
Time
(min.)
Dumplings
2
85
25 - 35
Pasta
2
85
20 - 25
Rice
2
85
20 - 25
One-plate dishes
2
85
20 - 25
QUARTER STEAM + HEAT
Type of Food
Quarter Steam + Heat 1)
Shelf position
Temperature (°C) Time (min.)
Roast pork 1000 g
2
160 - 180
90 - 100
Roast beef 1000 g
2
180 - 200
60 - 90
Roast veal 1000 g
2
180
80 - 90
Meat loaf, uncooked, 500 g
2
180
30 - 40
Smoked loin of pork 600 1000 g (soak for 2 hours)
2
160 - 180
60 - 70
Chicken 1000 g
2
180 - 200
50 - 60
Duck 1500 - 2000 g
2
180
70 - 90
Goose 3000 g
1
170
130 - 170
Potato gratin
2
160 - 170
50 - 60
Pasta bake
2
190
40 - 50
Lasagne
2
180
45 - 55
Misc. types of bread 500 1000 g
2
180 - 190
50 - 60
Rolls 40 - 60 g
2
180 - 210
30 - 40
Ready-to-bake rolls
2
200
10 - 20
Ready-to-bake baguettes 40
- 50 g
2
200
20 - 30
Ready-to-bake baguettes 40
- 50 g, frozen
2
200
25 - 35
1) Amount of water to be added will depend on the length of the cooking time.
BAKING
General instructions
• Your new oven can bake or roast differently to the appliance you had before.
Adapt your usual settings (temperature,
cooking times) and shelf positions to the
values in the tables.
• With longer baking times, you can deactivate the oven approximately 10 minutes
before the end of the baking time and
then use the residual heat.
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When you cook frozen food, the trays
in the oven can twist during baking.
When the trays become cold again, the
distortions are gone.
• You can extend baking times by 10 – 15
minutes if you bake cakes on more than
one level.
• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the temperature setting. The differences equalize
during the baking procedure.
How to use the Baking Tables
• The manufacturer recommends that you
use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost
the same.
TIPS ON BAKING
Baking results
Possible cause
Remedy
The bottom of the cake is
not browned sufficiently.
The shelf position is incorrect.
Put the cake on a lower
shelf.
The cake sinks and becomes soggy, lumpy or
streaky.
The oven temperature is
too high.
The next time you bake,
set a slightly lower oven
temperature.
The cake sinks and becomes soggy, lumpy or
streaky.
The baking time is too
short.
Set a longer baking time.
You cannot decrease
baking times by setting
higher temperatures.
The cake sinks and becomes soggy, lumpy or
streaky.
There is too much liquid in
the mixture.
Use less liquid. Be careful
with mixing times, especially if you use a mixing
machine.
The cake is too dry.
The oven temperature is
too low.
The next time you bake,
set a higher oven temperature.
The cake is too dry.
The baking time is too
long.
The next time you bake,
set a shorter baking time.
The cake browns unevenly.
The oven temperature is
too high and the baking
time is too short.
Set a lower oven temperature and a longer baking
time.
The cake browns unevenly.
The mixture is unevenly
distributed.
Spread the mixture evenly
on the baking tray.
The cake is not ready in
the baking time given.
The oven temperature is
too low.
The next time you bake,
set a slightly higher oven
temperature.
BAKING ON ONE LEVEL:
Baking in tins
Type of baking
Ring cake /
Brioche
Oven function
Shelf position
Temperature
°C
Time (min.)
True Fan
Cooking
1
150 - 160
50 - 70
ENGLISH
Type of baking
Oven function
Shelf position
Temperature
°C
Time (min.)
Madeira cake /
Fruit cakes
True Fan
Cooking
1
140 - 160
70 - 90
Fatless sponge
cake / Fatless
sponge cake
True Fan
Cooking
2
140 - 150
35 - 50
Fatless sponge
cake / Fatless
sponge cake
Conventional
Cooking
2
160
35 - 50
Flan base short pastry
True Fan
Cooking
2
170 - 180 1)
10 - 25
Flan base sponge mixture
True Fan
Cooking
2
150 - 170
20 - 25
Apple pie / Apple pie (2 tins
Ø20 cm, diagonally off set)
True Fan
Cooking
2
160
60 - 90
Apple pie / Apple pie (2 tins
Ø20 cm, diagonally off set)
Conventional
Cooking
1
180
70 - 90
Cheesecake
Conventional
Cooking
1
170 - 190
60 - 90
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Type of baking
Oven function
Shelf position
Temperature
°C
Time (min.)
Plaited bread /
Bread crown
Conventional
Cooking
3
170 - 190
30 - 40
Christmas stollen
Conventional
Cooking
2
160 - 180 1)
50 - 70
Bread (rye
bread):
1. First part
of baking
procedure.
2. Second
part of
baking
procedure.
Conventional
Cooking
1
Cream puffs /
Eclairs
Conventional
Cooking
3
1.
230 1)
2. 160 - 180
190 - 210 1)
1.
2.
20
30 - 60
20 - 35
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Type of baking
Oven function
Shelf position
Temperature
°C
Time (min.)
Conventional
Cooking
3
180 - 200 1)
10 - 20
Cake with
crumble topping (dry)
True Fan
Cooking
3
150 - 160
20 - 40
Buttered almond cake /
Sugar cakes
Conventional
Cooking
3
190 - 210 1)
20 - 30
True Fan
Cooking
3
150
35 - 55
Conventional
Cooking
3
170
35 - 55
True Fan
Cooking
3
160 - 170
40 - 80
Conventional
Cooking
3
160 - 180 1)
40 - 80
Oven function
Shelf position
Temperature
°C
Time (min.)
Short pastry
biscuits
True Fan
Cooking
3
150 - 160
10 - 20
Short bread /
Short bread /
Pastry stripes
True Fan
Cooking
3
140
20 - 35
Short bread /
Short bread /
Pastry stripes
Conventional
Cooking
3
160 1)
20 - 30
Biscuits made
with sponge
mixture
True Fan
Cooking
3
150 - 160
15 - 20
Swiss roll
Fruit flans
(made with
yeast dough /
sponge mixture)
2)
Fruit flans
(made with
yeast dough /
sponge mixture)
2)
Fruit flans
made with
short pastry
Yeast cakes
with delicate
toppings (e.g.
quark, cream,
custard)
1) Preheat the oven.
2) Use deep pan.
Biscuits
Type of baking
ENGLISH
Type of baking
Oven function
Shelf position
Temperature
°C
Time (min.)
Pastries made
with egg
white / Merungues
True Fan
Cooking
3
80 - 100
120 - 150
Macaroons
True Fan
Cooking
3
100 - 120
30 - 50
Biscuits made
with yeast
dough
True Fan
Cooking
3
150 - 160
20 - 40
Puff pastries
True Fan
Cooking
3
170 - 1801)
20 - 30
Rolls
True Fan
Cooking
3
1601)
10 - 25
Rolls
Conventional
Cooking
3
190 - 2101)
10 - 25
Small cakes /
Small cakes
(20 per tray)
True Fan
Cooking
3
1501)
20 - 35
Small cakes /
Small cakes
(20 per tray)
Conventional
Cooking
3
1701)
20 - 30
Oven function
Shelf position
Temperature
°C
Time (min.)
Pasta bake
Conventional
Cooking
1
180 - 200
45 - 60
Lasagne
Conventional
Cooking
1
180 - 200
25 - 40
Vegetables au
gratin1)
Turbo Grilling
or True Fan
Cooking
1
160 - 170
15 - 30
Baguettes topped with melted cheese
Turbo Grilling
or True Fan
Cooking
1
160 - 170
15 - 30
Sweet bakes
Conventional
Cooking
1
180 - 200
40 - 60
Fish bakes
Conventional
Cooking
1
180 - 200
30 - 60
Stuffed vegetables
Turbo Grilling
or True Fan
Cooking
1
160 - 170
30 - 60
1) Preheat the oven.
Bakes and gratins
Dish
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1) Preheat the oven.
Moist Fan Baking
Type of food
Shelf position
Temperature (°C)
Time (min.)
Pasta bake
2
170 - 190
45 - 60
Lasagne
2
170 - 190
45 - 60
Potato gratin
2
180 - 200
50 - 60
Sweet dishes
2
170 - 190
45 - 60
Ring cake or brioche
1
150 - 160
50 - 70
Plaited bread / bread
crown
2
160 - 180
40 - 50
Cake with crumble topping
(dry)
3
150 - 160
20 - 30
Buttered almond cake /
sugar cakes 1)
3
180 - 200
20 - 30
Biscuits made with yeast
dough
2
150 - 160
20 - 40
1) Preheat the oven.
MULTILEVELED BAKING
Cakes / pastries / breads on baking trays
True Fan Cooking
Type of baking
Shelf position
Temperature
in °C
Time (min.)
2 levels
3 levels
Cream puffs /
Eclairs
1/4
-
160 - 180 1)
25 - 45
Dry streusel
cake
1/4
-
150 - 160
30 - 45
1) Preheat the oven.
Biscuits / small cakes / small cakes / pastries / rolls
True Fan Cooking
Type of baking
Shelf position
Temperature
in °C
Time (min.)
2 levels
3 levels
Short pastry
biscuits
1/4
1/3/5
150 - 160
20 - 40
Short bread /
Short bread /
Pastry Stripes
1/4
1/3/5
140
25 - 50
ENGLISH
13
True Fan Cooking
Type of baking
Shelf position
Temperature
in °C
Time (min.)
2 levels
3 levels
Biscuits made
with sponge
mixture
1/4
-
160 - 170
25 - 40
Biscuits made
with egg
white / Meringues
1/4
-
80 - 100
130 - 170
Macaroons
1/4
-
100 - 120
40 - 80
Biscuits made
with yeast
dough
1/4
-
160 - 170
30 - 60
Puff pastries
1/4
-
170 - 180 1)
30 - 50
Rolls
1/4
-
180
30 - 55
Small cakes /
Small cakes
(20 per tray)
1/4
-
1501)
25 - 40
1) Preheat the oven.
When you use this function, always
cook dishes without a cover.
SLOW COOK
Use this function to prepare lean, tender
pieces of meat and fish with core temperatures no more than 65 °C. Slow Cook is
not applicable to such recipes as pot roast
or fatty roast pork. You can use the Core
Temperature Sensor to guarantee that the
meat has the correct core temperature (see
table for the Core Temperature Sensor).
In the first 10 minutes you can set an oven
temperature between 80 °C and 150 °C.
The default is 90 °C. After the temperature
is set, the oven continues to cook at 80 °C.
Do not use the automatic slow cook function for poultry.
Food to be
cooked
1.
2.
3.
4.
Sear the meat in a pan on the hob on a
very high setting for 1-2 minutes on
each side.
Put the meat together with the hot
roasting pan into the oven on the wire
shelf.
Put the Core Temperature Sensor into
the meat.
Select the Slow cook function and set
the correct end core temperature.
Weight (g)
Shelf position
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
200 - 300
3
120
20 - 40
Steaks
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PIZZA SETTING
Type of baking
Shelf position
Temperature °C
Time (min.)
Pizza (thin crust)
2
200 - 230 1)2)
15 - 20
Pizza (with a lot of
topping)
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, covered
1
150 - 170
50 - 60
Vegetable pie
1
160 - 180
50 - 60
2
2301)
10 - 20
Puff pastry flan
2
160 - 180 1)
45 - 55
Flammekuchen
(Pizza-like dish
from Alsace)
2
2301)
12 - 20
Piroggen (Russian
version of calzone)
2
180 - 200 1)
15 - 25
Unleavened bread
1) Preheat the oven.
2) Use deep pan.
ROASTING
• Use heat-resistant ovenware to roast (refer to the instructions of the manufacturer).
• You can roast large roasting joints directly 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 succulent.
• 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 approximately 10 minutes before the end of
the roasting time, and use the residual
heat.
ENGLISH
15
ROASTING WITH TURBO GRILLING
Beef
Type of meat
Quantity
Oven
function
Shelf position
Temperature °C
Time
(min.)
Pot roast
1 - 1.5 kg
Conventional
Cooking
1
230
120 - 150
Roast beef or
fillet: rare
per cm of
thickness
Turbo Grilling
1
Roast beef or
fillet: medium
per cm of
thickness
Turbo Grilling
1
Roast beef or
fillet: well done
per cm of
thickness
Turbo Grilling
1
Type of meat
Quantity
Oven
function
Shoulder /
Neck / Ham
joint
1 - 1.5 kg
Chop / Spare
rib
190 - 200
1)
180 - 190
1)
170 - 180
5-6
6-8
1)
8 - 10
Shelf position
Temperature °C
Time
(min.)
Turbo Grilling
1
160 - 180
90 - 120
1 - 1.5 kg
Turbo Grilling
1
170 - 180
60 - 90
Meatloaf
750 g - 1
kg
Turbo Grilling
1
160 - 170
50 - 60
Pork knuckle
(precooked)
750 g - 1
kg
Turbo Grilling
1
150 - 170
90 - 120
1) Preheat the oven.
Pork
Veal
Type of
meat
Quantity
Oven func- Shelf position
tion
Temperature °C
Time (min.)
Roast veal
1 kg
Turbo Grilling
1
160 - 180
90 - 120
Knuckle of
veal
1.5 - 2 kg
Turbo Grilling
1
160 - 180
120 - 150
Type of
meat
Quantity
Oven func- Shelf position
tion
Temperature °C
Time (min.)
Leg of
lamb /
Roast lamb
1 - 1.5 kg
Turbo Grilling
150 - 170
100 - 120
Lamb
1
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Type of
meat
Quantity
Oven func- Shelf position
tion
Temperature °C
Time (min.)
1 - 1.5 kg
Turbo Grilling
160 - 180
40 - 60
Type of
meat
Quantity
Oven func- Shelf position
tion
Temperature °C
Time (min.)
Saddle /
Leg of hare
up to 1 kg
Conventional Cooking
1
230 1)
30 - 40
Saddle of
venison
1.5 - 2 kg
Conventional Cooking
1
210 - 220
35 - 40
Haunch of
venison
1.5 - 2 kg
Conventional Cooking
1
180 - 200
60 - 90
Oven func- Shelf position
tion
Temperature °C
Time (min.)
Saddle of
lamb
1
Game
1) Preheat the oven.
Poultry
Type of
meat
Quantity
Poultry portions
200 - 250 g
each
Turbo Grilling
1
200 - 220
30 - 50
Half chicken
400 - 500 g
each
Turbo Grilling
1
190 - 210
35 - 50
Chicken,
poulard
1 - 1.5 kg
Turbo Grilling
1
190 - 210
50 - 70
Duck
1.5 - 2 kg
Turbo Grilling
1
180 - 200
80 - 100
Goose
3.5 - 5 kg
Turbo Grilling
1
160 - 180
120 - 180
Turkey
2.5 - 3.5 kg
Turbo Grilling
1
160 - 180
120 - 150
Turkey
4 - 6 kg
Turbo Grilling
1
140 - 160
150 - 240
Fish (steamed)
Type of
meat
Quantity
Oven func- Shelf position
tion
Temperature °C
Time (min.)
Whole fish
1 - 1.5 kg
Conventional Cooking
210 - 220
40 - 60
GRILLING
Always grill with the maximum temperature
setting.
Set the shelf into the shelf position as recommended in the grilling table.
1
Always set the pan to collect the fat into
the first shelf position.
Grill only flat pieces of meat or fish.
Always preheat the empty oven with the
grill functions for 5 minutes.
ENGLISH
17
CAUTION!
Always grill with the oven door
closed.
Grilling
Food to be
grilled
Shelf position
Temperature
Roast beef
2
Filet of beef
3
Back of pork
Time (min.)
1st side
2nd side
210 - 230
30 - 40
30 - 40
230
20 - 30
20 - 30
2
210 - 230
30 - 40
30 - 40
Back of veal
2
210 - 230
30 - 40
30 - 40
Back of lamb
3
210 - 230
25 - 35
20 - 25
Whole Fish,
500 - 1000 g
3/4
210 - 230
15 - 30
15 - 30
Fast Grilling
Food to be grilled
Time (min.)
Shelf position
1st side
2nd side
Burgers / Burgers
4
8 - 10
6-8
Pork fillet
4
10 - 12
6 - 10
Sausages
4
10 - 12
6-8
Fillet / Veal steaks
4
7 - 10
6-8
Toast / Toast 1)
5
1-3
1-3
Toast with topping
4
6-8
-
1) Preheat the oven.
Grilling with turnspit - insert the deep pan on the first shelf position from the
bottom
Food to be roasted
Temperature °C
Time in min.
Chicken
220 - 240
70 - 90
Rolled joint for roasting
190 - 210
120 - 180
Duck
220 - 240
90 - 150
Pork knuckle
190 - 210
150 - 210
DEFROSTING
Remove the food packaging, and then put
the food on a plate.
Do not cover it with a bowl or a plate, as
this can extend the defrost time.
Use the first oven shelf position from the
bottom.
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Dish
Defrosting
time (min.)
Further defrosting time (min.)
Comment
Chicken, 1000 g
100 - 140
20 - 30
Put the chicken on an
upturned saucer placed
on a large plate. Turn
halfway through.
Meat, 1000 g
100 - 140
20 - 30
Turn halfway through.
Meat, 500 g
90 - 120
20 - 30
Turn halfway through.
Trout, 150 g
25 - 35
10 - 15
-
Strawberries, 300 g
30 - 40
10 - 20
-
Butter, 250 g
30 - 40
10 - 15
-
Cream, 2 x 200 g
80 - 100
10 - 15
Cream can also be
whipped when still
slightly frozen in places.
60
60
Gateau, 1400 g
-
CONVENIENCE FOOD
True Fan Cooking
Convenience
food
Shelf position
Temperature (°C)
Time (min.)
Pizza, frozen
2
200 - 220
15 - 25
Pizza American,
frozen
2
190 - 210
20 - 25
Pizza, chilled
2
210 - 230
13 - 25
Pizza Snacks, frozen
2
180 - 200
15 - 30
French Fries, thin
3
200 - 220
20 - 30
French Fries, thick
3
200 - 220
25 - 35
Wedges / Croquettes
3
220 - 230
20 - 35
Hash Browns
3
210 - 230
20 - 30
Lasagne / Cannelloni, fresh
2
170 - 190
35 - 45
Lasagne / Cannelloni, frozen
2
160 - 180
40 - 60
Oven baked
cheese
3
170 - 190
20 - 30
Chicken Wings
2
190 - 210
20 - 30
ENGLISH
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Frozen Ready Meals
Food to be
cooked
Oven functions
Shelf position
Temperature
(°C)
Time (min.)
Frozen pizza
Conventional
Cooking
3
as per manufacturer’s instructions
as per manufacturer’s instructions
French fries1)
(300 - 600 g)
Conventional
Cooking or
Turbo Grilling
3
200 - 220
as per manufacturer’s instructions
Baguettes
Conventional
Cooking
3
as per manufacturer’s instructions
as per manufacturer’s instructions
Fruit flans
Conventional
Cooking
3
as per manufacturer’s instructions
as per manufacturer’s instructions
1) Turn the French fries 2 or 3 times during cooking
appliance door and let the appliance cool
down. After that, complete the drying process.
DRYING - TRUE FAN COOKING
Use baking parchment as a cover for the
oven shelves.
For best results, deactivate the appliance
halfway through the operation. Open the
Vegetables
Food to be
dried
Shelf position
1 level
2 levels
Temperature
(°C)
Time (h)
Beans
3
1/4
60 - 70
6- 8
Peppers
3
1/4
60 - 70
5-6
Vegetables for
sour
3
1/4
60 - 70
5-6
Mushrooms
3
1/4
50 - 60
6-8
Herbs
3
1/4
40 - 50
2-3
Fruit
Food to be
dried
Shelf position
1 level
2 levels
Temperature
(°C)
Time (h)
Plums
3
1/4
60 - 70
8 - 10
Apricots
3
1/4
60 - 70
8 - 10
Apple slices
3
1/4
60 - 70
6-8
Pears
3
1/4
60 - 70
6-9
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PRESERVING
Things to note:
• Use only preserve jars of the same dimensions available on the market.
• Do not use jars with twist-off and bayonet type lids or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre preserve
jars on the baking tray.
• Fill the jars equally and close with a
clamp.
• The jars cannot touch each other.
• Put approximately 1/2 litre of water into
the baking tray to give sufficient moisture
in the oven.
• When the liquid in the jars starts to simmer (after approximately 35 - 60 minutes
with one-litre jars), stop the oven or decrease the temperature to 100 °C (see
the table).
Soft fruit
Preserve
Temperature in
°C
Cooking time until simmering
(min.)
Continue to cook
at 100°C (min.)
Strawberries /
Blueberries / Raspberries / Ripe
gooseberries
160 - 170
35 - 45
-
Temperature in
°C
Cooking time until simmering
(min.)
Continue to cook
at 100°C (min.)
160 - 170
35 - 45
10 - 15
Temperature in
°C
Cooking time until simmering
(min.)
Continue to cook
at 100°C (min.)
Carrots 1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
-
Mixed pickles
160 - 170
50 - 60
5 - 10
Kohlrabi / Peas /
Asparagus
160 - 170
50 - 60
15 - 20
Stone fruit
Preserve
Pears / Quinces /
Plums
Vegetables
Preserve
1) Leave standing in the oven after it’s deactivated.
CORE TEMPERATURE SENSOR TABLE
Beef
Food
Food Core Temperature °C
Rib / Fillet steak: rare
45 - 50
Rib / Fillet steak: medium
60 - 65
Rib / Fillet steak: well done
70 - 75
ENGLISH
Pork
Food
Food Core Temperature °C
Shoulder / Ham / Neck joint of pork
80 - 82
Chop (saddle) / Smoked pork loin
75 - 80
Meatloaf
75 - 80
Veal
Food
Food Core Temperature °C
Roast veal
75 - 80
Knuckle of veal
85 - 90
Mutton / lamb
Food
Food Core Temperature °C
Leg of mutton
80 - 85
Saddle of mutton
80 - 85
Roast lamb / Leg of lamb
70 - 75
Game
Food
Food Core Temperature °C
Saddle of hare
70 - 75
Leg of hare
70 - 75
Whole hare
70 - 75
Saddle of venison
70 - 75
Leg of venison
70 - 75
Fish
Food
Food Core Temperature °C
Salmon
65 - 70
Trouts
65 - 70
RECIPE MENU
The display shows the shelf position and the default cooking times
for all automatic recipes.
AUTOMATIC PROGRAMMES
Programme number
Programme name
1
VEGETABLES, TRADITIONAL
2
POTATO GRATIN
3
WHITE BREAD
21
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Programme number
Programme name
4
STUFFED FISH (TROUT)
5
TOP SIDE BEEF MEDIUM (Roastbeef, Entrecote)
6
CHICKEN, WHOLE
7
PIZZA
8
MUFFINS
9
QUICHE LORRAINE
Information on acrylamides
Important! According to the newest
scientific knowledge, if you brown food
(specially the one which contains starch),
acrylamides can pose a health risk. Thus,
we recommend that you cook at the lowest
temperatures and do not brown food too
much.
ENGLISH
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892948405-A-522011