Electrolux | EVY9741AOX | Recipe Book | Electrolux EVY9741AOX Recipe Book

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EN RECIPE BOOK
USER MANUAL
2
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HELPFUL HINTS AND TIPS
mensions 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.
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.
STEAM COOKING TABLES
WARNING!
Do not open the appliance door
when the function is active. Risk of
burns.
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, di-
The function is suitable for all types of food
— fresh and frozen. You can use it for
cooking, warming, defrosting, poaching, or
blanching vegetables, meat, fish, pasta,
rice, sweet corn, semolina and eggs.
Cooking of menus: You can prepare
complete set in one go. To avoid under or
over cooked dishes choose those which
require similar cooking times. Use the largest amount of water specified for individual
component. Put the dishes on the oven
shelves in the suitable cookware. Adjust
the gap between the dishes to let the
steam circulate.
Sterilisation
• With this function you can sterilise containers ( e.g. baby bottles).
• Put the clean containers in the middle of
the shelf on the 1st level. Make sure that
the opening faces down at a small angle.
• Fill the drawer with the maximum amount
of water and set a time of 40 min.
Vegetables
Temperature
ºC
Water
amount in ml
Artichokes
96
800
50 - 60
1
Auberginen
96
450
15 - 25
1
Food
Time1) in min. Shelf position
ENGLISH
Temperature
ºC
Water
amount in ml
Cauliflower,
whole
96
600
35 - 45
1
Cauliflower,
florets
96
500
25 - 30
1
Broccoli,
whole
96
550
30- 40
1
Broccoli, florets
96
400
20 - 25
1
Mushroom slices
96
400
15 - 20
1
Peas
96
450
20 - 25
1
Fennel
96
600
35 - 45
1
Carrots
96
600
35 - 45
1
Kohlrabi, strips
96
550
30 - 40
1
Peppers,
strips
96
400
15 - 20
1
Leeks, rings
96
500
25 - 35
1
Green beans
96
550
35 - 45
1
Lamb’s lettuce, florets
96
450
20 - 25
1
Brussels
sprouts
96
550
30 - 40
1
Beetroot
96
800 + 400
70 - 90
1
Black salsify
96
600
35 - 45
1
Celery, cubed
96
500
20 - 30
1
Asparagus,
green
96
500
25 - 35
1
Asparagus,
white
96
600
35 - 45
1
Spinach, fresh
96
350
15
1
Peeling tomatoes
96
350
15
1
White haricot
beans
96
500
25 - 35
1
Savoy cabbage
96
400
20 - 25
1
Courgette, slices
96
350
15
1
Food
1) The times are for guidance only.
3
Time1) in min. Shelf position
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Side dishes / accompaniments
Temperature
ºC
Water
amount in ml
Yeast dumplings
96
600
30 - 40
1
Potato dumplings
96
600
35 - 45
1
Unpeeled potatoes, medium
96
750
45 - 55
1
Rice (water /
rice ratio 1.5:1)
96
600
35 - 40
1
Boiled potatoes, quartered
96
600
35 - 40
1
Bread dumpling
96
600
35 - 45
1
Tagliatelle,
fresh
96
450
20 - 25
1
Polenta (liquid / polenta
ratio 3:1)
96
750
40 - 45
1
Food
Time1) in min. Shelf position
1) The times are for guidance only.
Fish
Food
Temperature
ºC
Water
amount in ml
Trout, approx.
250 g
85
550
30 - 40
1
Prawns, fresh
85
450
20 - 25
1
Prawns, frozen
85
550
30 - 40
1
Salmon filets
85
500
25 - 35
1
Salmon trout,
approx. 1000
g
85
600
40 - 45
1
Mussels
96
500
20 - 30
1
Flat fish filet
80
350
15
1
Time1) in min. Shelf position
1) The times are for guidance only.
Meat
Food
Cooked ham
1000 g
Temperature
ºC
Water
amount in ml
96
800 + 150
Time1) in min. Shelf position
55 - 65
1
ENGLISH
Food
Temperature
ºC
Water
amount in ml
Chicken
breast, poached
90
500
25 - 35
1
Chicken,
poached, 1000
- 1200 g
96
800 + 150
60 - 70
1
Veal / pork loin
without leg,
800 - 1000 g
90
800 + 300
80 - 90
1
Kasseler
(smoked loin of
pork), poached
90
800 + 300
70 - 90
1
Tafelspitz
(prime boiled
beef)
96
800 + 700
110 - 120
1
Chipolatas
80
400
15 - 20
1
5
Time1) in min. Shelf position
1) The times are for guidance only.
Eggs
Temperature
ºC
Water
amount in ml
Eggs, softboiled
96
400
10- 12
1
Eggs, mediumboiled
96
450
13 - 16
1
Eggs, hardboiled
96
500
18 - 21
1
Food
Time1) in min. Shelf position
1) The times are for guidance only.
STEAM WATER TABLE
Water in the water drawer in ml
Time1) in min.
300
15 - 20
600
30 - 40
800
50 - 60
1) The times are for guidance only
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HALF STEAM + HEAT COOKING TABLE
Half Steam + Heat
(water amount about 300 ml)
Type of Food
Temperature ºC
Time in min.
Shelf position
40 - 45
1
Custard / flan in individual dishes 1)
90
Baked eggs 1)
90
35 - 45
1
Terrine 1)
90
40 - 50
1
Thin fish fillet
85
15 - 25
1
Thick fish fillet
90
25 - 35
1
Small fish up to
350 g
90
25 - 35
1
90
35 - 45
1
Dumplings
110
20 - 30
1
Pasta
110
15 - 20
1
Rice
110
15 - 20
1
One-plate dishes
110
15 - 20
1
Whole fish up to
1000 g
Reheating
1) Continue for a further half an hour with the door closed
QUARTER STEAM + HEAT TABLE
Quarter Steam + Heat (water amount about 300 ml)
Type of Food
Quantity
Temperature
ºC
Time1) in min.
Shelf position
Roast pork
1 kg
160 - 180
90 - 100
1
Roast beef
1 kg
180 - 200
60 - 90
1
Roast veal
1 kg
180
80 - 90
1
0,5 kg
180
30 - 40
1
0,6 - 1 kg
160 - 180
60 - 70
1
Meat loaf, uncooked
Smoked loin of
pork (soak for 2
hours)
Chicken
1 kg
180 - 200
50 - 60
1
1,5 - 2 kg
180
70 - 90
1
Potato gratin
-
160 - 170
50 - 60
1
Pasta bake
-
190
40 - 50
1
Lasagne
-
180
45 - 55
1
Duck
ENGLISH
7
Quarter Steam + Heat (water amount about 300 ml)
Type of Food
Quantity
Temperature
ºC
Time1) in min.
Shelf position
Misc. types of
bread
0,5 - 1 kg
180 - 190
45 - 60
1
Rolls
40 - 60 g
180 - 210
30 - 40
2
Ready-to-bake
rolls
-
200
20 - 30
2
Ready-to-bake
baguettes
40 - 50 g
200
20 - 30
2
Ready-to-bake
baguettes frozen
40 - 50 g,
200
25 - 35
2
1) The times are for guidance only.
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.
When you cook frozen food, the trays
in the oven can twist during baking.
When the trays become cold again, the
distortions are gone.
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.
• 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.
Moist Fan Baking
Type of Food
Temperature °C
Time in min
Oven level
Pasta bake
170 - 190
45 - 60
1
Lasagne
170 - 190
45 - 60
1
Potato gratin
180 - 200
50 - 60
1
Sweet dishes
170 - 190
45 - 60
1
Ring cake or brioche
150 - 160
50 - 70
1
Plaited bread / bread
crown
160 - 180
40 - 50
1
Cake with crumble
topping (dry)
150 - 160
20 - 30
2
Buttered almond
cake / sugar cakes1)
180 - 200
20 - 30
2
Biscuits made with
yeast dough
150 - 160
20 - 40
2
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1) Preheat the oven
BAKING ON ONE OVEN LEVEL
General instructions
• Your new oven may bake or roast differently to the appliance you had before.
Adapt your usual settings (temperature,
cooking times) and shelf levels to the values in the tables.
With longer baking times, the oven can be
switched off about 10 minutes before the
end of baking time, to use the residual
heat.
When you use frozen food, the trays in the
oven can twist during baking. When the
trays get cold again, the distortion will be
gone.
How to use the Baking Tables
• We recommend to 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.
Baking time can be extended 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.
Baking in tins
Type of baking
Oven function
Oven
level
Temperature
°C
Time in
min
Ring cake or brioche
True Fan
Cooking
1
150 - 160
50 - 70
Madeira cake / Fruit
cakes
True Fan
Cooking
1
140 - 160
70 - 90
Sponge cake /
Sponge cake
True Fan
Cooking
1
140 - 150
35 - 50
Sponge cake /
Sponge cake
Convectional
Cooking
1
160
35 - 50
Flan base - short pastry 1)
True Fan
Cooking
2
170 - 180
10 - 25
Flan base - sponge
mixture
True Fan
Cooking
2
150 - 170
20 - 25
Apple pie / Apple pie
(2 tins Ø 20 cm, diagonally off set)
True Fan
Cooking
2
160
70 - 90
Apple pie / Apple pie
(2 tins Ø 20 cm, diagonally off set)
Convectional
Cooking
1
180
70 - 90
Cheesecake, tray 2)
Convectional
Cooking
2
160 - 170
70 - 90
1) Preheat the oven
2) Use the drip tray or roasting tray
ENGLISH
Cakes / pastries / breads on baking trays
Type of baking
Oven function
Oven level
Temperature
°C
Time in
min
Plaited bread / bread
crown
Convectional
Cooking
1
170 - 190
30 - 40
Christmas stollen 1)
Convectional
Cooking
1
160 - 180
50 - 70
Bread (rye bread) 1)
Convectional
Cooking
1
fist of all
then
Cream puffs / eclairs
230
20
160 - 180
30 - 60
Convectional
Cooking
2
190 - 210
20 - 35
Convectional
Cooking
2
180 - 200
10 - 20
True Fan
Cooking
2
150 - 160
20 - 40
Buttered almond
cake / sugar cakes 1)
Convectional
Cooking
2
190 - 210
20 - 30
Fruit flans (made with
yeast dough / sponge
mixture) 2)
True Fan
Cooking
2
150 - 160
35 - 55
Fruit flans (made with
yeast dough / sponge
mixture) 2)
Convectional
Cooking
170
35 - 55
Fruit flans made with
short pastry
True Fan
Cooking
2
160 - 170
40 - 80
Convectional
Cooking
2
160 - 180
40 - 80
Oven function
Oven level
Temperature
°C
Time in
min
Short pastry biscuits
True Fan
Cooking
2
150 - 160
10 - 20
Short bread / Short
bread / Pastry Stripes
True Fan
Cooking
2
140
20 - 35
1)
Swiss Roll 1)
Cake with crumble
topping (dry)
Yeast cakes with delicate toppings (e.g.
quark, cream, custard)
1)
1) Preheat the oven
2) Use the drip tray or roasting tray
Biscuits
Food
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Food
Oven function
Oven level
Temperature
°C
Time in
min
Short bread / Short
bread / Pastry Stripes
Convectional
Cooking
2
160
20 - 30
Biscuits made with
sponge mixture
True Fan
Cooking
2
150 - 160
15 - 20
Pastries made with
egg white, meringues
True Fan
Cooking
80 - 100
120 - 150
Macaroons
True Fan
Cooking
2
100 - 120
30 - 50
Biscuits made with
yeast dough
True Fan
Cooking
2
150 - 160
20 - 40
Puff pastries 1)
True Fan
Cooking
2
170 - 180
20 - 30
Rolls 1)
True Fan
Cooking
2
160
10 - 25
Rolls 1)
Convectional
Cooking
2
190 - 210
10 - 25
Small cakes / Small
cakes 1)
True Fan
Cooking
2
160
20 - 35
Small cakes / Small
cakes 1)
Convectional
Cooking
2
170
20 - 35
1)
1) Preheat the oven
MULTILEVELED BAKING
Cakes / pastries / breads on baking trays
Type of baking
Cream puffs / Eclairs
True Fan Cooking
Shelf positions from
bottom
2 levels
Temperature °C
Time in
min
1/4
160 - 180
25 - 45
1/4
150 - 160
30 - 45
True Fan Cooking
Shelf positions from
bottom
2 levels
Temperature °C
Time in
min
1/4
150 - 160
20 - 40
1)
Dry streusel cake
1) Preheat the oven
Cakes / pastries / breads on baking trays
Type of baking
Short pastry biscuits
ENGLISH
Type of baking
11
True Fan Cooking
Shelf positions from
bottom
2 levels
Temperature °C
Time in
min
Short bread / Short
bread / Pastry
Stripes
1/4
140
25 - 45
Biscuits made with
sponge mixture
1/4
160 - 170
25 - 40
Pastries 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
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.
ROASTING TABLE
Roasting dishes
Use heat-resistant ovenware to roast
(please read the instructions of the manufacturer).
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• Large roasting joints can be roasted directly in the deep pan or on the wire
shelf above the deep pan (if present).
• Roast lean meats in a roasting tin with a
lid. This will keep 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.
Beef
Type of
meat
Quantity
Oven function
Shelf
position
Temperature
°C
Time in
min
Pot roast
1-1.5 kg
Conventional
Cooking
1
230
120 - 150
rare
per cm. of
thickness
Turbo Grilling
1
190 - 200 1)
5 - 6 per
cm of thickness
medium
per cm. of
thickness
Turbo Grilling
1
180 - 190
6 - 8 per
cm of thickness
well done
per cm. of
thickness
Turbo Grilling
1
170 - 180
8- 10 per
cm of thickness
Type of
meat
Quantity
Oven function
Shelf position
Temperature
°C
Time in
min
Shoulder,
neck, ham
joint
1 - 1.5 kg Turbo Grilling
1
160 - 180
90 - 120
Chop, spare 1 - 1.5 kg Turbo Grilling
rib
1
170 - 180
60 - 90
Meat loaf
750 g - 1 Turbo Grilling
kg
1
160 - 170
50 - 60
Pork knuck- 750 g - 1 Turbo Grilling
le (prekg
cooked)
1
150 - 170
90 - 120
Roast beef
or fillet
1) Preheat oven
Pork
Veal
Type of
meat
Roast veal
Knuckle of
veal
Quantity
Oven function
Shelf position
Temperature
°C
Time in
min
1 kg
Turbo Grilling
1
160 - 180
150 - 120
1.5 - 2 kg Turbo Grilling
1
160 - 180
120 - 150
ENGLISH
13
Lamb
Type of
meat
Quantity
Oven func- Shelf potion
sition
Temperature °C
Time in
min
Leg of lamb,
roast lamb
1 - 1.5
kg
Turbo Grilling
1
150 - 180
100- 120
Saddle of
lamb
1 - 1.5
kg
Turbo Grilling
1
160 - 180
40 - 60
Temperature °C
Time in
min
Game
Type of
meat
Quanti- Oven func- Shelf poty
tion
sition
Saddle of
hare, leg of
hare 1)
up to 1
kg
Conventional Cooking
1
230
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
Temperature °C
Time in
min
1) Preheat the oven
Poultry
Type of
meat
Quantity
Oven funcShelf
tion
position
Chicken,
spring chicken
200 250 g
each
Turbo Grilling
1
200 - 220
30 - 50
Chicken half
400 500 g
each
Turbo Grilling
1
190 - 210
35 - 50
Poultry
pieces
1 - 1.5
kg
Turbo Grilling
1
190 - 210
50 - 70
Duck
1.5 - 2
kg
Turbo Grilling
1
180 - 200
80 - 100
Temperature °C
Time in
min
210 - 220
45 - 60
Fish (steamed)
Type of
meat
Whole fish
Quanti- Oven func- Shelf poty
tion
sition
1 - 1.5
kg
Conventional Cooking
1
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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
Meat loaf
75 - 80 °C
Veal
Food to be Cooked
Food Core Temperature
Roast veal
75 - 80 °C
Knuckle of veal
85 - 90 °C
Mutton / lamb
Food to be Cooked
Food Core Temperature
Leg of mutton
80 - 85 °C
Saddle of mutton
80 - 85 °C
Roast lamb, leg of lamb
70 - 75 °C
Game
Food to be Cooked
Food Core Temperature
Saddle of hare
70 - 75 °C
Leg of hare
70 - 75 °C
Whole hare
70 - 75 °C
Saddle of venison
70 - 75 °C
Leg of venison
70 - 75 °C
Fish
Food to be Cooked
Food Core Temperature
Salmon
65 - 70 °C
Trouts
65 - 70 °C
ENGLISH
SLOW COOK TABLE
• Use the function to prepare lean, tender
pieces of meat and fish. Cook without a
lid.
• Sear the meat in a pan in a very high
heat.
15
• Put the meat in a roasting dish or directly
on the wire shelf. Put the grill- / roasting
pan below the shelf to catch the fat.
Slow Cook table
Food to be cooked
Weight
Temperature
(°C)
Roast beef
1 - 1,5 kg
150
1
Fillet of beef
1 - 1,5 kg
150
1
90 - 110
Roast veal
1 - 1,5 kg
150
1
120 - 150
200 - 300 g
120
1
20 - 40
Steak
CONVENIENCE FOOD
• Remove the food packaging. Put the
food on a plate.
• Do not cover it with a bowl or a plate.
This can extend the defrost time.
Shelf posi- Time (min)
tion
120 - 150
• Use the first oven shelf level. The one on
the bottom.
Frozen Foods
Convenience food
Oven level
Temperature
°C
Time in 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
2
200 - 220
20 - 30
200 - 220
25 - 35
French Fries, thick
Wedges / Croquettes
2
220 - 230
20 - 35
Hash Browns
2
210 - 230
20 - 30
Lasagne / Cannelloni, fresh
2
170 - 190
35 - 45
Lasagne / Cannelloni, frozen
2
160 - 180
40 - 60
Oven baked cheese
2
170 - 190
20 - 30
Chicken Wings
2
190 - 210
20 - 30
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Frozen Ready Meals Table
Food to be
cooked
Oven functions
Shelf position
Temperature
°C
Time
Frozen pizza
Conventional
2
as per manufacturer's instructions
as per manufacturer's instructions
Conventional or
Turbo Grilling
2
200 - 220
as per manufacturer's instructions
Baguettes
Conventional
2
as per manufacturer's instructions
as per manufacturer's instructions
Fruit cake
Conventional
2
as per manufacturer's instructions
as per manufacturer's instructions
Chips 1) (300 600 g)
1) Turn chips 2 or 3 times during cooking
PIZZA
Type of baking
Shelf position
Temperature °C
Time in min
Pizza (thin crust)1)
2
200 - 230
15 - 20
Pizza (with a lot of topping) 2)
2
180 - 200
20 - 30
Tarts
1
180 - 200
40 - 55
Spinach flan
1
160 - 180
45 - 60
Quiche Lorraine (Savoury flan)
1
170 - 190
45 - 55
Swiss Flan
2
170 - 190
45 - 55
Cheesecake
1
140 - 160
60 - 90
Apple cake, covered
1
150 - 170
50 - 60
Vegetable pie
1
160 - 180
50 - 60
Unleavened bread 1)
2
230 - 250
10 - 20
Puff pastry flan 1)
2
160 - 180
45 - 55
Flammekuchen 1)
2
230 - 250
12- 20
Piroggen (Russian version of calzone) 1)
2
180 - 200
15 - 25
1) Preheat the oven
2) Use the drip tray or roasting tray
DEFROSTING
• Remove the food packaging. Put the
food on a plate.
• Do not cover it with a bowl or a plate.
This can extend the defrost time.
• Use the first oven shelf level. The one on
the bottom.
ENGLISH
17
Defrosting table
Food
Quantity
Chicken
Defrosting Further detime in
frosting
min
time in min
Comment
1 kg
100 - 140
20 - 30
Put the chicken on an upturned
saucer in a big plate.
Turn halfway through
Meat
1 kg
100 - 140
20 - 30
Turn halfway through
Meat
0,5 kg
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
Whip the cream when still
slightly frozen in places
Gateau
1,4 kg
60
60
---
• Set the shelf in the shelf level as recommended in the grilling table.
• Always set the pan to collect the fat into
the first shelf level.
• Grill only flat pieces of meat or fish.
GRILLING
Always grill with the maximum temperature
setting.
CAUTION!
Always grill with the oven door
closed.
Always preheat the empty oven
with the grill functions for 5 minutes.
Grilling
Food to be
grilled
Temperature
Oven level
Roast beef,
medium
210 - 230
Filet of beef,
medium
Grilling time (min.)
1st side
2nd side
1
30 - 40
30 - 40
230
1
20 - 30
20 - 30
Back of pork
210 - 230
1
30 - 40
30 - 40
Back of veal
210 - 230
1
30 - 40
30 - 40
Back of lamb
210 - 230
1
25 - 35
20 - 35
Whole Fish,
500 - 1000 g
210 - 230
1
15 - 30
15 - 30
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Fast Grilling
Grilling time (min.)
Oven level 1)
Food to be grilled
Burgers / Burgers
1st side
2nd side
2)
3
9 - 13
8 - 10
Pork fillet
3
10 - 12
6 - 10
Sausages
3
10 - 12
6-8
Fillet steaks, veal
steaks
3
7 - 10
6-8
Toast / Toast 2)
4
1-3
1-3
Toast with topping
3
6-8
-
1) Always preheat the oven
2) Preheat the oven
BREAD BAKING
Add 100 ml of water to the water drawer.
Preheating is not recommended.
Type of baking
Oven function
Shelf position
Temperature
°C
Time
in min
White Bread
Bread
1
180 - 200
40 - 60
Baguette
Bread
1
200 - 220
35 - 45
Brioche
Bread
1
180 - 200
40 - 60
Ciabatta
Bread
1
200 - 220
35 - 45
Rye Bread
Bread
1
190 - 210
50 - 70
Dark Bread
Bread
1
180 - 200
50 - 70
All Grain bread
Bread
1
170 - 190
60 - 90
MAKING PRESERVES
• 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 up to the same level 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 approx. 35 - 60 minutes with
one-litre jars), stop the oven or decrease
the temperature to 100°C (see the table).
ENGLISH
19
Preserves table - Soft Fruits
Preserve
Temperature (°C)
Strawberries, blueberries,
raspberries, ripe gooseberries
160 - 170
Cooking time un- Cooking time at
til simmering
100 °C (min)
(min)
35 - 45
---
Preserves table - Stone fruits
Preserve
Temperature (°C)
Pears, quinces, plums
160 - 170
Cooking time un- Cooking time at
til simmering
100 °C (min)
(min)
35 - 45
10 - 15
Preserves table - Vegetables
Preserve
Temperature (°C)
Cooking time un- Cooking time at
til simmering
100 °C (min)
(min)
Carrots 1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
---
Mixed pickles
160 - 170
50 - 60
15
Kohlrabi, peas, asparagus
160 - 170
50 - 60
15 - 20
1) Keep in the oven after you stop the oven
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
RECIPE MENU
The display shows the shelf position and the default cooking times
for all automatic recipes.
20 www.electrolux.com
AUTOMATIC PROGRAMMES
Programme number
Programme name
1
VEGETABLES, TRADITIONAL
2
POTATO GRATIN
3
WHITE BREAD
4
STUFFED FISH (TROUT)
5
TOP SIDE BEEF MEDIUM
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
21
22 www.electrolux.com
ENGLISH
23
www.electrolux.com/shop
892951003-A-012012
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