Tables, Tips and Recipes
Oven
2 electrolux
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Contents
Uses, tables and tips 2 Assisted Cooking recipes 10
Subject to change without notice
Uses, tables and tips
Warning! Refer to "Safety information"
chapter.
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.
Inner side of door
On the inner side of the oven door you will
find the numbers of the shelf levels.
The temperature and baking times in the
tables are guidelines only. They depend
on the recipes, quality and quantity of
the ingredients used.
Baking
General instructions
• Your new oven may bake or roast differently to the appliance you had before.
Adapt your usual settings (temperature,
Baking on one oven level - Baking in tins
Type of baking Oven function Level Temperature
Ring cake or brioche Fan Cooking 1 150 - 160 0:50 - 1:10
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.
Time (h:min)
(°C)
Madeira cake/Fruit
cakes
Sponge cake Fan Cooking 1 140 0:25 - 0:40
Sponge cake Conventional
Flan base - short pas-
1)
try
Fan Cooking 1 140 - 160 1:10 - 1:30
1 160 0:25 - 0:40
Cooking
Fan Cooking 3 170-180 0:10 - 0:25
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Type of baking Oven function Level Temperature
Time (h:min)
(°C)
Flan base - sponge
Fan Cooking 3 150 - 170 0:20 - 0:25
mixture
Apple pie Conventional
1 170 - 190 0:50 - 1:00
Cooking
Apple pie (2 tins, Ø 20
Fan Cooking 1 160 1:10 - 1:30
cm, diagonally off set)
Apple pie (2 tins, Ø 20
cm, diagonally off set)
Savoury flan (e.g. qui-
Conventional
1 180 1:10 - 1:30
Cooking
Fan Cooking 1 160 - 180 0:30 - 1:10
che lorraine)
Curd Cheese Cake Conventional
1 170 - 190 1:00 - 1:30
Cooking
1) Pre-heat the oven
Baking on one oven level - Cakes/pastries/breads on baking trays
Type of baking Oven function Level Temperature
(°C)
Plaited bread/bread
crown
Christmas stollen
1)
Bread ( rye bread) Conventional
Conventional
Cooking
Conventional
Cooking
3 170 - 190 0:30 - 0:40
3 160 - 180 0:40 - 1:00
1
Cooking
- first of all
1)
230 0:25
- then 160 - 180 0:30 - 1:00
Cream puffs/eclairs
Swiss roll
1)
Cake with crumble
1)
Conventional
3 160 - 170 0:15 - 0:30
Cooking
Conventional
3 180 - 200 0:10 - 0:20
Cooking
Fan Cooking 3 150 - 160 0:20 - 0:40
topping (dry)
Buttered almond
cake/sugar cakes
1)
Fruit flans (made with
yeast dough / sponge
2)
mixture)
Fruit flans (made with
yeast dough / sponge
2)
mixture)
Fruit flans made with
Conventional
3 190 - 210 0:15 - 0:30
Cooking
Fan Cooking 3 150 0:35 - 0:50
Conventional
3 170 0:35 - 0:50
Cooking
Fan Cooking 3 160 - 170 0:40 - 1:20
short pastry
Time (h:min)
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Type of baking Oven function Level Temperature
Time (h:min)
(°C)
Yeast cakes with delicate toppings (e.g.
quark, cream, cus-
1)
tard)
Pizza (with a lot of top-
1)2)
ping)
Pizza (thin crust)
1)
Conventional
3 160 - 180 0:40 - 1:20
Cooking
Fan Cooking 1 180 - 200 0:30 - 1:00
Fan Cooking 1 200 - 220 0:10 - 0:25
Unleavened bread Fan Cooking 1 200 - 200 0:08 - 0:15
Tarts (CH) Fan Cooking 1 180 - 200 0:35 - 0:50
1) Pre-heat oven
2) Use the deep roasting pan
Baking on one oven level - Biscuits
Type of baking Oven function Level Temperature
(°C)
Short pastry biscuits Fan Cooking 3 150 - 160 0:06 - 0:20
Viennese whirls Fan Cooking 3 140 0:20 - 0:30
Viennese whirls
1)
Biscuits made with
Conventional
3 160 0:20 - 0:30
Cooking
Fan Cooking 3 150 - 160 0:15 - 0:20
sponge mixture
Pastries made with
Fan Cooking 3 80 - 100 2:00 - 2:30
egg white, meringues
Macaroons Fan Cooking 3 100 - 120 0:30 - 0:60
Time (h:min)
Biscuits made with
yeast dough
Puff pastries
Rolls
Rolls
Small cakes (20 per
tray)
Small cakes (20 per
tray)
1) Pre-heat oven
1)
1)
1)
1)
1)
Fan Cooking 3 150 - 160 0:20 - 0:40
Fan Cooking 3 170 - 180 0:20 - 0:30
Fan Cooking 3 160 0:20 - 0:35
Conventional
3 180 0:20 - 0:35
Cooking
Fan Cooking 3 140 0:20 - 0:30
Conventional
3 170 0:20 - 0:30
Cooking
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Baking on more than one level - Cakes/pastries/breads on baking trays
Type of baking
Cream puffs / Eclairs
Fan Cooking
1)
2 levels
1 / 4 --- 160 - 180 0:35 - 0:60
Dry streusel cake 1 / 3 --- 140 - 160 0:30 - 0:60
1) Pre-heat the oven
Fan Cooking
3 levels
Temperature
(°C)
Time (h:min)
Baking on more than one level - Biscuits/small cakes/pastries/rolls
Type of baking
Fan Cooking
2 levels
Short pastry biscuits 1 / 3 1 / 3 /5 150 - 160 0:15 - 0:35
Viennese whirls 1 / 3 1 / 3 /5 140 0:20 - 0:60
Biscuits made with
1 / 3 --- 160 - 170 0:25 - 0:40
sponge mixture
Biscuits made with egg
1 / 3 --- 80 - 100 2:10 - 2:50
white, meringues
Macaroons 1 / 3 --- 100 - 120 0:40 - 1:20
Biscuits made with
1 / 3 --- 160 - 170 0:30 - 0:60
yeast dough
Puff pastries
1)
1 / 3 --- 170 - 180 0:30 - 0:50
Rolls 1 /4 --- 160 0:30 - 0:45
Small cakes (20 per
1)
tray)
1) Pre-heat oven
1 /4 --- 140 0:25 - 0:40
Fan Cooking
3 levels
Temperature
(°C)
Time (h:min)
Tips on baking
Baking results Possible cause Remedy
The cake is not
browned sufficiently underneath
The cake sinks (becomes soggy, lumpy,
streaky)
The cake sinks (becomes soggy, lumpy,
streaky)
The cake sinks (becomes soggy, lumpy,
streaky)
Cake is too dry Oven temperature too low Set a higher oven temperature
Cake is too dry Baking time too long Set a shorter baking time
Cake does not brown
equally
Cake does not brown
equally
Cake does not cook in
the baking time set
Incorrect oven level Put the cake on a lower oven level
Oven temperature too high Use a lower setting
Baking time is too short Set a longer baking time
Do not set higher temperatures to decrease baking times
Too much liquid in the mixture Use less liquid. Look at the mixing times,
specially when you use mixing machines
Oven temperature too high
and baking time too short
Mixture is unevenly distributed
Set a lower oven temperature and a longer
baking time
Spread the mixture evenly on the baking
tray
Temperature too low Use a slightly higher oven temperature set-
ting
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Pizza Setting table
Type of baking Shelf level Temperature °C Time (Mins)
Pizza (thin crust)
1)
Pizza (with a lot of top-
1 200 - 230 15 - 20
1 180 - 200 25 - 35
ping)
Tarts 1 180 - 200 40 - 60
Spinach flan 1 160 - 180 45 - 60
Quiche Lorraine 1 170 - 190 45 - 55
Curd Cheese Cake ,
1 140 - 160 80 - 90
round
Curd Cheese Cake on
1 140 - 160 50 - 60
tray
Apple cake, covered 1 150 - 170 50 - 60
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread
Puff pastry flan
1)
1)
Flammekuchen (Pizzalike dish from Alsace)
Piroggen (Russian version of calzone)
1) Pre-heat the oven
1)
1)
1 230 10 - 20
1 160 - 180 45 - 55
1 230 15 - 25
1 180 - 200 15 - 25
Table for Bakes and Gratin
Dish Oven function Shelf
Pasta bake Conventional
Cooking
Lasagne Conventional
Cooking
Vegetables au gratin
1)
Turbo Grill 1 160-170 0:15-0:30
level
Temperature°CTime Hr : Min
1 180-200 0:45-1:00
1 180-200 0:25-0:40
Baguettes topped with
melted cheese
1)
Sweet bakes Conventional
Turbo Grill 1 160-170 0:15-0:30
1 180-200 0:40-0:60
Cooking
Fish bakes Conventional
1 180-200 0:30-1:00
Cooking
Stuffed vegetables Turbo Grill 1 160-170 0:30-1:00
1) preheat the oven
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Ready meals
Food to be
cooked
Frozen pizza Conventional
Chips
(300-600 g)
Baguettes Conventional
Fruit flans Conventional
1) Comment: Turn chips 2 or 3 times during cooking
1)
Roasting
General instructions:
• Use heat-resistant ovenware to roast
(please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the
oven shelf above the deep roasting pan. (If
present)
• Roast lean meats in a roasting tin with a lid.
This well 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.
Oven function Shelf level Temperature
3 refer to instruc-
Cooking
Turbo Grill 3 200-220 refer to instruc-
3 refer to instruc-
Cooking
3 refer to instruc-
Cooking
°C
tions of the man-
ufacturer
tions of the man-
ufacturer
tions of the man-
ufacturer
• We recommend cooking meat and fish
weighing 1 kg and above in the oven.
• To prevent escaping meat juices or fat
from burning on to the pan, we recommend placing some liquid in the deep
roasting pan.
• If required, 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
will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting time,
in order to utilise the residual heat.
Time
refer to instruc-
tions of the man-
ufacturer
tions of the man-
ufacturer
refer to instruc-
tions of the man-
ufacturer
refer to instruc-
tions of the man-
ufacturer
Beef
Type of meat Quantity Oven function Shelf
Pot roast 1 - 1,5 kg Conventional
Roast beef or fillet for each cm
1)
- rare
- medium for each cm
- well done for each cm
1) preheat the oven
for each cm
of thickness
of thickness
of thickness
Cooking
Turbo Grill 1 190 - 200 0:05 - 0:06
Turbo Grill 1 180 - 190 0:06 - 0:08
Turbo Grill 1 170 - 180 0:08 - 0:10
Tempera-
level
ture °C
1 200 - 250 2:00 - 2:30
Time
(h:min)
of thick-
ness
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Pork
Type of meat Quantity Oven function Shel
Shoulder, neck, ham joint 1 - 1.5 kg Turbo Grill 1 160 - 180 1:30 - 2:00
Chop, spare rib 1 - 1.5 kg Turbo Grill 1 170 - 180 1:00 - 1:30
Meat loaf 750 g - 1 kg Turbo Grill 1 160 - 170 0:45 - 1:00
Pork knuckle (precooked) 750 g - 1 kg Turbo Grill 1 150 - 170 1:30 - 2:00
f lev-
el
Tempera-
ture °C
Time
(h:min)
Veal
Type of meat Quantity Oven function Shel
Roast Veal 1 kg Turbo Grill 1 160 - 180 1:30 - 2:00
Knuckle of veal 1,5 -2 kg Turbo Grill 1 160 - 180 2:00 - 2:30
f lev-
el
Tempera-
ture °C
Time
(h:min)
Lamb
Type of meat Quantity Oven function Shel
Leg of lamb, roast lamb 1 - 1,5 kg Turbo Grill 1 150 - 170 1:15 - 2:00
f lev-
el
Tempera-
ture °C
Time
(h:min)
Saddle of lamb 1 - 1,5 kg Turbo Grill 1 160 - 180 1:00 - 1:30
Game
Type of meat Quantity Oven function Shel
Saddle of hare, leg of
1)
hare
Saddle of venison 1,5 - 2 kg Conventional
Haunch of venison 1,5 - 2 kg Conventional
1) preheat the oven
up to 1 kg Conventional
Cooking
Cooking
Cooking
Tempera-
f lev-
ture °C
el
3 220 - 250 0:25 - 0:40
1 210 - 220 1:15 - 1:45
1 200 - 210 1:30 - 2:15
Time
(h:min)
Poultry
Type of meat Quantity Oven function Shel
Poultry portions 200 - 250 g
each
Turbo Grill 1 200 - 220 0:35 - 0:50
f lev-
el
Tempera-
ture °C
Time
(h:min)
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Type of meat Quantity Oven function Shel
Half chicken 400 - 500 g
each
Chicken, poulard 1 - 1,5 kg Turbo Grill 1 190 - 210 0:45 - 1:15
Duck 1.5 - 2 kg Turbo Grill 1 180 - 200 1:15 - 1:45
Goose 3.5 - 5 kg Turbo Grill 1 160 - 180 2:30 - 3:30
Turkey 2.5 - 3.5 kg Turbo Grill 1 160 - 180 1:45 - 2:30
Turkey 4 - 6 kg Turbo Grill 1 140 - 160 2:30 - 4:00
Turbo Grill 1 190 - 210 0:35 - 0:50
f lev-
el
Tempera-
ture °C
Time
(h:min)
Fish (steamed)
Type of meat Quantity Oven function Shel
Whole fish 1 - 1,5 kg Conventional
Cooking
Tempera-
f lev-
ture °C
el
1 210 - 220 0:45 - 1:15
Time
(h:min)
Meatprobe table
Beef
Food to be cooked Meat core temperature in °C
Rib steak or fillet steak rare 45 - 50
Rib steak or fillet steak medium 60 - 65
Rib steak or fillet steak well done 70 - 75
Pork
Food to be cooked Meat core temperature in °C
Shoulder of pork, ham joint, neck 80 - 82
Chop (saddle), smoked pork loin 75 - 80
Meat loaf 75 - 80
Veal
Food to be cooked Meat core temperature in °C
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food to be cooked Meat core temperature in °C
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb, leg of lamb 70 - 75
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Game
Food to be cooked Meat core temperature in °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
Grilling
Always use the grilling functions with
maximum temperature setting
Important! Always grill with the oven door
closed
• 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.
Always pre-heat the empty oven with the
grill functions for 5 minutes.
Food to grill Shelf level Time
1st side 2nd side
Burgers 4 8 - 10 mins. 6 - 8 mins.
Pork fillet 4 10 - 12 mins. 6 - 10 mins.
Sausages 4 8 - 10 mins. 6 - 8 mins.
Filet steaks, veal steaks 4 6 - 7 mins 5 - 6 mins.
Filet of beef, roast beef
( approximately 1 kg)
1)
Toast
Toast with topping 3 6 - 8 mins. -------
1) Do not pre-heat
Slow Cook
Use the function to prepare lean, tender
pieces of meat and fish.
Always cook without a lid when you use
the Slow Cook function.
3 10 - 12 mins. 10 - 12 mins.
3 4 - 6 mins. 3 - 5 mins.
2. Put the meat in a roasting dish or directly
on the oven shelf. Put the tray below the
shelf to catch the fat.
3. Set the oven function Slow Cook ,
change the temperature, if necessary,
and cook until done (see table).
1. Sear the meat in a pan in a very high heat.
Food to be
cooked
Roast beef 1000-1500 150 1 90-110
Fillet of beef 1000-1500 150 3 90-110
Roast veal 1000-1500 150 1 100-120
Steaks 200 - 300 120 3 20-30
Weight g Temperature °C Shelf level Total time mi-
nutes
Assisted Cooking recipes
In the Assisted Cooking menu the dishes are
divided into several categories:
• Pork/Veal
• Beef/Game/Lamb
•Poultry
•Fish
•Cake
• Pizza/Pie/Bread
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