Electrolux EOB9958ZOZ Manual de usuario Pagina 42
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Food Temperature (°C) Time (min) Shelf position
Goose 3000 g 170 130 - 170 1
Potato gratin 160 - 170 50 - 60 2
Pasta bake 170 - 190 40 - 50 2
Lasagne 170 - 180 45 - 55 2
Misc. types of
bread 500 - 1000 g
180 - 190 45 - 60 2
Bread rolls 180 - 210 25 - 35 2
Ready-to-bake rolls 200 15 - 20 2
Ready-to-bake ba‐
guettes 40 - 50 g
200 15 - 20 2
Ready-to-bake ba‐
guettes 40 - 50 g,
frozen
200 25 - 35 2
11.13 Humidity Cooking - Humidity High
Food Temperature (°C) Time (min) Shelf position
Custard / flan in
individual
dishes
1)
90 35 - 45 2
Baked eggs
1)
90 - 110 15 - 30 2
Terrine
1)
90 40 - 50 2
Thin fish fillet 85 15 - 25 2
Thick fish fillet 90 25 - 35 2
Small fish up to
0,35 kg
90 20 - 30 2
Whole fish up to
1 kg
90 30 - 40 2
Oven dumplings 120 - 130 40 - 50 2
1)
Continue for a further half an hour with the door closed.
11.14 Humidity Cooking - Humidity Medium
Food Temperature (°C) Time (min) Shelf position
Various types of
bread 0,5 - 1kg
180 - 190 45 - 60 2
www.electrolux.com42
- EOB9958VAX 1
- EOB9958ZOZ 1
- CONTENTS 2
- WE’RE THINKING OF YOU 3
- CUSTOMER CARE AND SERVICE 3
- 1. SAFETY INFORMATION 3
- 1.2 General Safety 4
- 2. SAFETY INSTRUCTIONS 5
- 2.4 Steam Cooking 6
- 2.5 Care and cleaning 6
- 3. PRODUCT DESCRIPTION 7
- 3.2 Accessories 8
- 4. CONTROL PANEL 9
- 5. BEFORE FIRST USE 10
- 5.3 First connection to the 11
- 5.5 Wireless connection 11
- 6. QUICK GUIDE 12
- 7. DAILY USE 13
- 7.2 Operating the menu 14
- 7.3 The menu in overview 14
- 7.4 Submenu for: Functions 15
- 7.6 Submenu for: Heating 15
- Functions 15
- 7.7 Submenu for: Specials 17
- 7.8 Submenu for: Cleaning 17
- 7.9 Water drawer 18
- 7.10 Steam cooking 18
- 7.11 Submenu for: Favourites 19
- 7.12 Saving a favourite 19
- 2h 30min 20
- 7.15 Submenu for: Options 21
- 7.16 Heat + Hold 21
- 7.20 Submenu for: VarioGuide 23
- 7.21 Submenu for: Last and 23
- 7.22 Submenu for: Basic 23
- Settings 23
- 8. ASSISTED COOKING 24
- 8.3 Submenu for: Cookbook 25
- 8.4 Submenu for: SousVide 26
- Cookbook 26
- 8.5 Submenu for: VarioGuide 26
- ENGLISH 27 27
- ENGLISH 29 29
- 8.6 Submenu for: SousVide 30
- VarioGuide 30
- 9. USING THE ACCESSORIES 31
- Food category: casserole 32
- Changing the core temperature 33
- 9.3 Inserting the accessories 33
- 9.4 Telescopic runners 34
- 10. ADDITIONAL FUNCTIONS 35
- 11. HINTS AND TIPS 35
- 11.4 SousVide Cooking 36
- 11.5 SousVide Cooking: Meat 36
- 11.6 SousVide Cooking: Fish 37
- 11.7 SousVide Cooking: 37
- Vegetables 37
- 11.8 SousVide Cooking: Fruits 38
- 11.9 Steam cooking 38
- 11.10 Full Steam 38
- ENGLISH 39 39
- 11.11 Turbo Grilling and Full 41
- Steam combined 41
- 11.12 Humidity Low 41
- 11.15 Steam Regenerating 43
- 11.16 Yogurt Function 43
- 11.17 Baking 43
- 11.18 Tips on baking 44
- 11.19 Baking on one level 44
- ENGLISH 45 45
- 11.20 Bakes and gratins 46
- 11.21 Moist Fan Baking 46
- 11.22 Multilevel Baking 47
- 11.24 Roasting 48
- 11.25 Roasting 48
- ENGLISH 49 49
- 11.26 Grilling 50
- 11.27 Frozen Foods 50
- 11.28 Slow Cooking 51
- 11.29 Preserving 52
- 11.30 Drying 53
- 11.31 Bread Baking 53
- 11.32 Food Sensor table 54
- ENGLISH 55 55
- 11.33 Information for test 56
- 12. CARE AND CLEANING 57
- 12.2 Recommended cleaning 58
- 12.3 Removing the shelf 58
- 12.4 Steam Cleaning 58
- 12.5 Cleaning Reminder 59
- 12.7 Steam generation system 59
- - Descaling 59
- 12.8 Descaling reminder 60
- 12.9 Steam generation system 60
- - Rinsing 60
- 12.10 Removing and cleaning 60
- 13. TROUBLESHOOTING 61
- 13.1 What to do if 62
- ENGLISH 63 63
- 14. ENERGY EFFICIENCY 65
- 15. ENVIRONMENTAL CONCERNS 66
- ENGLISH 67 67
- 867343094-A-032018 68
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