Electrolux EOC5851AOX Libro de recetas descargar pdf (Pagina 8)

Food to be

cooked

Weight (g) Shelf position

Temperature

°C

Time in min.

Roast veal 1000 - 1500 1 120 120 - 150

Steaks 200 - 300 3 120 20 - 40

PIZZA SETTING

Type of baking Shelf position Temperature °C Time (min.)

Pizza (thin crust)

2

200 - 230

1)2)

15 - 20

Pizza (with many

toppings)

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, cov-

ered

1 150 - 170 50 - 60

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread

2

230 - 250

1)

10 - 20

Puff pastry flan

2

160 - 180

1)

45 - 55

Flammekuchen

(Pizza-like dish

from Alsace)

2

230 - 250

1)

12 - 20

Piroggen (Russian

version of calzone)

2

180 - 200

1)

15 - 25

1)

Preheat the oven.

2)

Use a deep pan.

ROASTING

• Use heat-resistant ovenware to roast (re-

fer to the instructions of the manufactur-

er).

• You can roast large roasting joints direct-

ly 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 succu-

lent.

• 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 in-

to 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 ap-

proximately 10 minutes before the end of

the roasting time, and use the residual

heat.

8

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