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FLANS
Top and bottom
heating element
Hot air Cooking
time
TYPE OF DISH
level
Temp.
(°C)
level
Temp.
(°C)
In minutes NOTE
Pasta flan 2 200
2(1 and 3)
1)
175 40-50 Baking tin
Vegetable flan 2 200
2(1 and 3)
1)
175 45-60 Baking tin
Quiches 1 210 1 190 30-40 Baking tin
Lasagne 2 200 2 200 25-35 Baking tin
Cannelloni 2 200 2 200 25-35 Baking tin
1) If you cook several dishes at the same time, we recommend that you place them on the levels quoted
between brackets.
The temperatures quoted are guidelines. If
necessary, the temperatures should be ad-
justed to personal requirements.
MEATS
Top and bottom
heating element
Hot air Cooking
time
TYPE OF DISH
level
Temp.
(°C)
level
Temp.
(°C)
In minutes NOTE
Beef 2 190 2 175 50-70 Shelf
Pork 2 180 2 175 100-130 Shelf
Veal 2 190 2 175 90-120 Shelf
English roast beef
- rare 2 210 2 200 50-60 Shelf
- medium 2 210 2 200 60-70 Shelf
- well done 2 210 2 200 70-80 Shelf
Shoulder of pork 2 180 2 170 120-150 with rind
Knuckle of pork 2 180 2 160 100-120 2 pieces
Lamb 2 190 2 175 110-130 Leg
Chicken 2 190 2 200 70-85 Whole
Turkey 2 180 2 160 210-240 Whole
Duck 2 175 2 220 120-150 complete
Goose 2 175 1 160 150-200 complete
Rabbit 2 190 2 175 60-80 In pieces
Hare 2 190 2 175 150-200 In pieces
Pheasant 2 190 2 175 90-120 complete
Meatloaf 2 180 2 175 complete
150
Bread tin
The temperatures quoted are guidelines. If
necessary, the temperatures should be ad-
justed to personal requirements.
14 electrolux