Aeg-electrolux EBC SL7, EBC SL70 User Manual

Built-in Compact Oven

Steam cooking, Fan cooking, Grill

Programmed Recipes

Baking-/ Rosting Table

EBC SL7

(55 cm)

EBC SL70

(60 cm)

This document is an integral part of the instructions for EBC SL7/70

Useful tips…

Information for baking duration can change, as egg sizes, Binding ability of flour as well as the mould material vary!

315 8874 03_03/2008 by Electrosuisse

Bakery goods...

…is not rising.... • Temperature is too high!

…not browning..... • Raise temperature/time poss. use short

…does not brown • Reduce temperature / possibly increase time

.................. • Items for baking placed on several levels will not

evenly

…too dark........... • Reduce temperature/time poss. raise

…too dry.......... • Raise temperature/time poss. use short

…too moist............ • Reduce temperature/time poss. raise

• dark baking trays at top/bottom heat

always be ready at the same time; items that are lighter in appearance might have to be baked for longer

• Add more liquid to the dough!

• Add less liquid to the dough!

Fan cooking

Setting, see «Instructions» page 3

- The cooking times and temperatures given are standard values

- The indications for weight are calculated for the unbaked pastry without a baking dish

- For temperature indications with * the oven is preheated at the specified temperature

Oven

Roasting/baking

dishware

Meat / ﬁ sh / poultry / game

Chicken Nuggets frozen

Duck 2 kg, stuffed

Fish  ngers

Trout in foil 250 - 300 g Rost 230 3 15 - 20 Smear foil with butter

Meat loaf 1000 g

Chicken leg 2 pcs.

Chicken halves 2 pcs. à 500 g Rost-Griddle 200 3 40 - 50

Whole chicken 1 kg Rost-Griddle 200 2 50 - 60 Turn after 20 min.

Braised beef 1 kg

Roast beef 1 kg 220* 1 25 - 40

Roast pork 1 kg 190 1 80 - 100 Turn after 40 Min.

Roast veal 1 kg 190 2 65 - 75

Griddle / baking paper

Griddle with strainer

Griddle / baking paper

Heat resistant dish on grid

Pastries

Broccoli and leek pastries Griddle 190 3 40 - 50 Prick base well

Fruit pastries with fresh Fruit and 400 g cast

Fruit pastry with frozen Fruit and 700 g cast

Vegetable pastry Griddle 200 3 40 - 50

Cheese pastry 1900 g Griddle 200 3 55 Prick base well

Quiche 1200 g

Griddle 200 3 45 - 55 Prick base well

Griddle 200 3 50 - 60 Prick base well

Griddle round 30 cm, grill

Sweet cookies

Chräbeli/ Springerli 35 pcs. each 10 g Griddle 150

Gingerhead/ honey cookies up to 100 g Griddle 170 3 15 - 25

Mailänderli/ Butter cookies 5 mm thick Griddle 150

Macaroons 30 pcs. each 10 g Griddle 230* 3 6 - 8 should only be stewed

Meringues 2 griddles x 15 pcs. each 30 g Griddle 100

Shortcrust pastry base 350 g Diam. 24 - 26 cm

Shortcrust pastry base in small aluminium moulds 9 pcs. each 30 g, Diam. base 6 cm

Shortbread biscuits 1 sheet 30 pcs. each 10 g Griddle 150*

Grill / Griddle round 180 2 25 - 32

Small aluminium moulds / grill

Temp.

in ˚C

Level

from

Time in

minutes

Notes

Bottom

190* 3 15 - 20

180 2 110 - 130 Turn after 50 min.

210 3 15 - 20

200 2 60 - 75

200 3 35 - 45 Glass dish with strainer

190 1 80 - 90 Turn after 40 min.

190 3 35 - 45 Prick base well

2 + 4

190 3 18 -23

2 + 4

12 - 15 13 - 16

17 - 22

120 - 150

15 - 20 17 - 22

According to manufacturer’s instructions

Or according to manufacturer’s instructions

Griddle on level 1, do not turn chicken

preheat, 10 min. standing time

Switch off oven, leave it 10 min.

Blanch vegetables, prick base well

Leave to dry overnight

Brush Mailänderli 2 x with egg

Brush base well and leave standing for about 1 hr

Cream puff/ Choux pastry 20 pcs. each 30 g Griddle 180 3 35 - 40

Cinnamon star/ chocolate balls 30 pcs. 8 - 10 mm thick

Griddle 140*

2 + 4

18 - 23 19 - 24

Fan cooking

Settings, see «Instructions» page 3

- For temperature indications with * the oven is preheated at the specified temperature

Oven

Puff pastry / Apero baking

Roasting/baking

dishware

Temp.

in ˚C

Level

from

Time in

minutes

Notes

Bottom

Ham croissant 40 - 50 g, frozen Griddle 200

Mini pizza 15 - 20 g, frozen Griddle 190*

Aperomix 15 - 20 g, frozen Griddle 190*

Prussiennes up to 20 g, frozen Griddle 200*

Party Quiches 15 - 30 g, frozen Griddle 190*

Viennese sausages in pastry Griddle 200 3 25 - 30

Sausages in pastry up to 20 - 30 g, frozen Griddle 200*

Fillet in pastry, ca. 1 kg Griddle 180* 3 40 - 50

2 + 4

25 - 30

10 - 13

15 - 20

Manufacturer‘s instructions no preheating 3 min. longer

Bagel / bread/ pizza

2 breads each 650 g pastry Griddle 200 2 50 - 60

Bread roll 12- 16 each 40 - 50 g Griddle 230 3 20 - 25

1 braided bread 900 - 1000 g Griddle 190 2 32 - 40

1 tarte  ambee around 30 cm, 1100 g Griddle 220* 3 20 - 25 Manufacturer‘s instructions

Freshly baked bread rolls 30 - 40 g Griddle 200* 3 5 - 7 Manufacturer‘s instructions

Freshly baked bread rolls 30 - 40 g frozen Griddle 200* 3 15 - 17 Manufacturer‘s instructions

Freshly baked croissant chilled Griddle 180* 3 3 - 5 Manufacturer‘s instructions

Freshly baked croissant chilled 40 - 50 g frozen Griddle 200* 2 12 - 15 Manufacturer‘s instructions

Fresh baked baguettes 40 - 50 g Griddle 200* 3 8 - 12 Manufacturer‘s instructions

Fresh baked baguettes 40 - 50 g frozen Griddle 200* 3 15 - 20 Manufacturer‘s instructions

Pizza (original griddle ) Griddle 230* 3 17 - 25

Pizza round, 30 cm Griddle 230* 3 13 - 18 Original Original baking tray

Pizza «Mini» frozen Grid 230 3 7 - 10 Manufacturer‘s instructions

Ham in bread pastry 1500 g - 2000 g Griddle 200 2 60 - 80

Baggel 40 - 50 g Griddle 200 3 15 - 20

Sweet bagel

1 ring cake 1000 -1200 g Grill / ring cake form 170 2 40 - 50

1 braided nutcake  lled without mould 600 - 800 g

Crumble cakes 700 - 800 g

1 nut or almond cakes 600 - 800 g

Original baking tray 170 2 28 - 35

Grill / spring form 26 cm

Grill / cake form 30x11x7 cm high

190 2 30 - 40

180 2 35 - 45

Fruit loaf approx. 1000 g Griddle 180 2 40 - 50

Bagel, small, un lled 16 pcs. 40 - 50 g

Bagel, small,  lled 12 pcs. 70 - 80 g

Cakes / pies

For pastry that does not rise heavily, do not use high-rimmed moulds (springs forms)

Apple strudel 1pcs. 1200 g Griddle 200 3 50 - 60

Biscuit roulades Griddle 230* 3 8 - 10

Sponge cake spring form 26 cm

Griddle 190 3 15 - 20

Griddle 180 3 18 - 23

Oven

Roasting/baking

dishware

Temp.

in ˚C

Level

from

Time in

minutes

Bottom

Spring form 26 cm, grill

180* 2 35 - 40

Notes

Strudel before baking 2 x buttered

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