Electrolux EKC6051FOW Användarmanual
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EKC6051FO
................................................ .............................................
EN COOKER USER MANUAL 2
SV SPIS BRUKSANVISNING 27
CONTENTS
1. SAFETY INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
2. PRODUCT DESCRIPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
3. BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
4. HOB - DAILY USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
5. HOB - HELPFUL HINTS AND TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
6. HOB - CARE AND CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
7. OVEN - DAILY USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
8.
OVEN - USING THE ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
9. OVEN - HELPFUL HINTS AND TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
10.
OVEN - CARE AND CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
11. WHAT TO DO IF… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
12.
TECHNICAL DATA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
13. ENVIRONMENT CONCERNS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
WE’RE THINKING OF YOU
Thank you for purchasing an Electrolux appliance. You’ve chosen a product that brings with it
decades of professional experience and innovation. Ingenious and stylish, it has been designed
with you in mind. So whenever you use it, you can be safe in the knowledge that you’ll get great
results every time.
Welcome to Electrolux.
Visit our website for:
Get usage advice, brochures, trouble shooter, service information:
www.electrolux.com
Register your product for better service:
www.electrolux.com/productregistration
Buy Accessories, Consumables and Original spare parts for your appliance:
www.electrolux.com/shop
CUSTOMER CARE AND SERVICE
We recommend the use of original spare parts.
When contacting Service, ensure that you have the following data available.
The information can be found on the rating plate. Model, PNC, Serial Number.
Warning / Caution-Safety information
General information and tips
Environmental information
Subject to change without notice.
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1.
SAFETY INFORMATION
Before the installation and use, read this
manual carefully:
• For your own safety and the safety of
your property
• For the protection of the environment
• For the correct operation of the appli-
ance.
Always keep these instructions with the
appliance also if you move or sell it.
The manufacturer is not responsible if in-
correct installation or use results in dam-
age.
1.1 Children and vulnerable
people safety
• This appliance can be used by children
aged from 8 years and above and per-
sons with reduced physical, sensory or
mental capabilities or lack of experience
and knowledge if they have been given
supervision or instruction concerning
use of the appliance in safe way and
understand the hazards involved. Chil-
dren shall not play with the appliance.
• Keep all packaging away from children.
There is the risk of suffocation or physi-
cal injury.
• Keep children and animals away from
the appliance when the door is open or
the appliance is in operation. There is
the risk of injury or other permanent dis-
ability.
• If the appliance has Child lock or Key
lock function, use it. It prevents children
and animals from accidental operation
of the appliance.
1.2 General safety
• Do not change the specifications of this
appliance. There is the risk of injury and
damage to the appliance.
• Do not let the appliance stay unatten-
ded during operation.
• Switch off the appliance after each use.
1.3 Installation
• The adjustment conditions for this ap-
pliance are described on the label (or
data plate).
• Only an approved technician can install
and connect the appliance. Contact an
approved service centre. This is to pre-
vent the risks of structural damage or
physical injury.
• Make sure that the appliance is not
damaged because of transport. Do not
connect a damaged appliance. If nec-
essary, contact the supplier.
• Remove all packaging, stickers and lay-
ers from the appliance before first use.
Do not remove the rating plate. It can
invalidate the guarantee.
• Fully obey the laws, ordinances, direc-
tives and standards in force in the
country where you use the appliance
(safety regulations, recycling regula-
tions, electrical or gas safety rules etc.).
• Be careful when you move the appli-
ance. The appliance is heavy. Always
use safety gloves. Do not pull the appli-
ance by the handle.
• Make sure that the appliance is discon-
nected from the power supply during
the installation (if applicable).
• Keep the minimum distances to the
other appliances and units.
• Do not put the appliance on a base.
1.4 Electrical connection
• Only an approved electrician can install
and connect the appliance. Contact an
approved service centre. This is to pre-
vent the risks of structural damage or
physical injury.
• The appliance must be earthed.
• Make sure that the electrical data on
the rating plate agree with your domes-
tic power supply.
• Information on the voltage is on the rat-
ing plate.
• You must have the correct isolation de-
vices: line protecting cut-outs, fuses
(screw type fuses removed from the
holder), earth leakage trips and contac-
tors.
• The electrical installation must have an
isolation device which lets you discon-
nect the appliance from the mains at all
poles. The isolation device must have a
ENGLISH 3
contact opening width of minimum 3
mm.
• The shock protection parts must be
fixed in such a way that they cannot be
undone without tools.
• Always use a correctly installed shock-
proof socket.
• When you connect electrical appliances
to mains sockets, do not let cables
touch or come near the hot appliance
door.
• Do not use multi-way plugs, connectors
and extension cables. There is a risk of
fire.
• Make sure not to squash or cause
damage to the mains plug (if applicable)
and cable behind the appliance.
• Make sure that the mains connection is
accessible after the installation.
• Do not pull the mains cable to discon-
nect the appliance. Always pull the
mains plug (if applicable).
• Do not replace or change the mains ca-
ble. Contact the service centre.
1.5 Use
• Only use the appliance for domestic
cooking tasks. Do not use the appli-
ance for commercial and industrial use.
This is to prevent physical injury to per-
sons or prevent damage to property.
• Always monitor the appliance during
operation.
• Always stay away from the appliance
when you open the door while the ap-
pliance is in operation. Hot steam can
release. There is a risk of burns.
• Do not use this appliance if it is in con-
tact with water. Do not operate the ap-
pliance with wet hands.
• Do not use the appliance as a work
surface or storage surface.
• The cooking surface of the appliance
becomes hot during use. There is a risk
of burns. Do not put metallic objects,
for example cutlery or saucepans lids,
on the surface, as they can become
hot.
• The interior of the appliance becomes
hot during use. There is a risk of burns.
Use gloves when you insert or remove
the accessories or pots.
• The appliance and its accessible parts
become hot during use. Take care to
avoid touching the heating elements.
Young children must be kept away un-
less continuously supervised.
• Open the door carefully. The use of in-
gredients with alcohol can cause a mix-
ture of alcohol and air. There is the risk
of fire.
• Do not let sparks or open flames come
near the appliance when you open the
door.
• Do not put flammable products or items
that are wet with flammable products,
and/or fusible objects (made of plastic
or aluminium) in, near or on the appli-
ance. There is a risk of explosion or fire.
• Set the cooking zones to "off" after
each use.
• Do not use the cooking zones with
empty cookware or without cookware
• Do not let cookware boil dry. This can
cause damage to the cookware and
hob surface.
• If an object or cookware falls on the
hob surface, the surface can be dam-
aged.
• Do not put hot cookware near to the
control panel because the heat can
cause a damage to the appliance.
• Be careful when you remove or install
the accessories to prevent damage to
the appliance enamel.
• Cookware made of cast iron, cast alu-
minium or with damaged bottoms can
scratch the hob surface if you move
them on the surface.
• Discoloration of the enamel has no ef-
fect on the performance of the appli-
ance.
• To prevent damage or discoloration to
the enamel:
– do not put any objects directly on the
appliance floor and do not cover it
with aluminium foil;
– do not put hot water directly into the
appliance;
– do not keep moist dishes and food in
the appliance after you finish the
cooking.
• Do not apply pressure on the open
door.
• Do not put flammable materials in the
compartment below the oven. Keep
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there only heat-resistant accessories (if
applicable).
• Do not cover oven steam outlets. They
are at the rear side of the top surface (if
applicable).
• Do not put anything on the hob that is
liable to melt.
• If there is a crack on the surface, dis-
connect the power supply. There is a
risk of electric shock.
• Do not put heat-conducting materials
(e.g. thin metal mesh or metal-plated
heat conductors) under the cookware.
Excessive heat reflection can damage
the cooking surface.
1.6 Care and cleaning
• Before maintenance, make sure that
the appliance is cold. There is a risk of
burns. There is a risk that the glass
panels can break.
• Keep the appliance clean at all times. A
build-up of fats or other foodstuff can
result in a fire.
• Regular cleaning prevents the surface
material from deteriorating.
• For your personal safety and the safety
of your property, only clean the appli-
ance with water and soap. Do not use
flammable products or products that
can cause corrosion.
• Do not clean the appliance with steam
cleaners, high-pressure cleaners, sharp
objects, abrasive cleaning agents, abra-
sive sponges and stain removers.
• If you use an oven spray, follow the in-
structions from the manufacturer. Do
not spray anything on the heating ele-
ments and the thermostat sensor (if ap-
plicable).
• Do not clean the glass door with abra-
sive cleaning agents or metal scraper.
Heat resistant surface of the inner glass
can break and shatter.
• When the door glass panels are dam-
aged they become weak and can
break. You must replace them. Contact
the service centre.
• Be careful when you remove the door
from the appliance. The door is heavy.
• Bulb lamps used in this appliance are
special lamps selected for household
appliances use only. They cannot be
used for the full or partial illumination of
a household room.
• If it becomes necessary to replace the
lamp use one of the same power and
specifically designed for household ap-
pliances only.
• Disconnect the appliance from the
power supply before the replacement of
the oven lamp. There is the risk of elec-
trical shock. Cool down the appliance.
There is a risk of burns.
1.7 Service centre
• Only an approved engineer can repair
or work on the appliance. Contact an
approved service centre.
• Use only original spare parts.
1.8 Disposal of the appliance
• To prevent the risk of physical injury or
damage:
– Disconnect the appliance from the
power supply.
– Cut off the mains cable and discard
it.
– Discard the door catch. This prevents
children or small animals from being
closed inside of the appliance. There
is a risk of suffocation.
ENGLISH 5
2. PRODUCT DESCRIPTION
2.1 General overview
5
4
3
2
1
6
7
8
9
21
3 4
5
1
Power indicator
2
Knob for the oven functions
3
Knob for the temperature
4
Temperature indicator
5
Knobs for the hob
6
Heating element
7
Oven lamp
8
Fan and heating element
9
Shelf positions
2.2 Cooking surface layout
2
210 mm
5
180 mm
145 mm
145 mm
1 3
46
1
Cooking zone 1200 W
2
Steam outlet
3
Cooking zone 1800 W
4
Cooking zone 1200 W
5
Residual heat indicator
6
Cooking zone 2300 W
2.3 Accessories
•
Oven shelf
For cookware, cake tins, roasts.
•
Flat baking tray
For cakes and biscuits.
• Deep roasting pan
To bake and roast or as pan to collect
fat.
•
Storage drawer
Below the oven cavity is the storage
drawer.
3. BEFORE FIRST USE
WARNING!
Refer to "Safety information"
chapter.
3.1 Initial Cleaning
• Remove all accessories and removable
shelf supports (if applicable).
• Clean the appliance before first use.
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Refer to the chapter "Care and
cleaning".
3.2 Preheating
Preheat the empty appliance to burn off
the remaining grease.
1.
Set the function and the maximum
temperature.
2.
Let the appliance operate for one
hour.
3.
Set the function and the maximum
temperature.
4.
Let the appliance operate for ten mi-
nutes.
5.
Set the function and the maximum
temperature.
6.
Let the appliance operate for ten mi-
nutes.
Accessories can become hotter than usu-
ally. The appliance can emit an odour and
smoke. This is normal. Make sure that the
airflow is sufficient.
3.3 Child lock
The child lock is activated by default.
Opening and closing the door
To open the door move the lock to the
right.
Close the door without pressing the lever.
Deactivating the child lock
2
B
1
1.
Press the door trim (B) at each side.
The seal releases.
2.
Pull the door trim up and remove it.
1
2
3.
Remove the lever (1), move it to the
right (2) and put it back in.
ENGLISH 7
B
4.
Hold the door trim (B) at each side
and position it on the inner edge of
the door. Put the door trim into the
top edge of the door.
Activating the child lock
Do the above procedure again and move
the lever back to the left.
Deactivating the appliance does
not deactivate the child lock.
4. HOB - DAILY USE
WARNING!
Refer to "Safety information"
chapter.
4.1 Heat setting
Knob Function
Keep Warm
0 Off position
1-9 Heat settings
(1 - lowest heat setting, 9 -
highest heat setting)
1.
Turn the knob to a necessary heat
setting.
2.
To stop the cooking, turn the knob to
the 0 position.
Use the residual heat to decrease
energy consumption. Deactivate
the cooking zone approximately
5-10 minutes before the cooking
is completed.
4.2 Residual heat indicator
The residual heat indicator comes on
when a cooking zone is hot.
WARNING!
There is a risk of burns from resid-
ual heat.
5. HOB - HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information"
chapter.
5.1 Cookware
• The bottom of the cookware
must be as thick and flat as
possible.
• Cookware made of enamelled
steel and with aluminium or
copper bottoms can cause the
colour to change on the glass-
ceramic surface.
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5.2 Energy saving
• If it is possible, always put the
lids on the cookware.
• Put cookware on a cooking
zone before you start it.
• Deactivate the cooking zones
before the end of the cooking
time to use residual heat.
• The bottom of pans and cook-
ing zones must have the same
dimension.
5.3 The Examples of cooking
applications
The data in the table is for guidance only.
Heat
set-
ting
Use to: Time Hints
1
Keep warm the food you cooked as re-
quired
Put a lid on a cookware
1-2 Hollandaise sauce, melt: butter,
chocolate, gelatine
5-25
min
Mix from time to time
1-2 Solidify: fluffy omelettes, baked
eggs
10-40
min
Cook with a lid on
2-3 Simmer rice and milkbased
dishes, heating up ready-cooked
meals
25-50
min
Add the minimum twice as
much liquid as rice, mix milk
dishes part procedure
through
3-4 Steam vegetables, fish, meat 20-45
min
Add some tablespoons of liq-
uid
4-5 Steam potatoes 20-60
min
Use max. ¼ l water for 750 g
of potatoes
4-5 Cook larger quantities of food,
stews and soups
60-150
min
Up to 3 l liquid plus ingredi-
ents
6-7 Gentle fry: escalope, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
as
neces-
sary
Turn halfway through
7-8 Heavy fry, hash browns, loin
steaks, steaks
5-15
min
Turn halfway through
9 Boil large quantities of water, cook pasta, sear meat (goulash, pot roast),
deep-fry chips
6. HOB - CARE AND CLEANING
WARNING!
Refer to "Safety information"
chapter.
Clean the appliance after each use.
Always use cookware with clean bottom.
Scratches or dark stains on the
glass-ceramic cause no effect on
how the appliance operates.
To remove the dirt:
1.
– Remove immediately: melted
plastic, plastic foil and food with
sugar. If not, the dirt can cause
ENGLISH 9
damage to the appliance. Use a
special scraper for the glass. Put
the scraper on the glass surface at
an acute angle and move the blade
across the surface.
– Remove after the appliance is
sufficiently cool: limescale rings,
water rings, fat stains and shiny
metallic discolorations. Use a spe-
cial cleaning agent for glass-ceram-
ic or stainless steel.
2.
Clean the appliance with a moist cloth
and some detergent.
3.
At the end, rub the appliance dry
with a clean cloth.
CAUTION!
Keep the blade scraper out of the
reach of children. Use the blade
scraper carefully because the
blade is very sharp.
7. OVEN - DAILY USE
WARNING!
Refer to "Safety information"
chapter.
7.1 Cooling fan
When the appliance operates, the cooling
fan activates automatically to keep the
surfaces of the appliance cool. If you de-
activate the appliance, the cooling fan
continues to operate until the temperature
in the appliance cools down.
7.2 Activating and deactivating
the appliance
1.
Turn the knob for the oven functions
to an oven function.
The power indicator comes on while
the appliance operates.
2.
Turn the knob for the temperature to
a temperature.
The temperature indicator comes on
while the temperature in the appliance
increases.
3.
To deactivate the appliance, turn the
knob for the oven functions and the
knob for the temperature to the Off
position.
7.3 Oven Functions
Oven function Application
Off position The appliance is off.
Hot Air
To roast or roast and bake food with the same cooking
temperature, on more than one shelf, without flavour
transference. Set the oven temperature 20-40 °C lower
than for Conventional.
Conventional
To bake and roast on one oven level. The top and bottom
heating elements operate at the same time.
Pie/Pizza
To make pizza, quiche or pie. Set the oven temperature
20-40 °C lower than for Conventional.
Browning
To cook large pieces of meat. The grill element and the
oven fan operate one after the other and circulate hot air
around the food.
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Oven function Application
Max Grill
To grill flat food items in large quantities. To make toast.
The full grill element operates.
Drying
To dry sliced fruit (e.g. apples, plums, peaches) and veg-
etables (e.g. tomatoes, zucchini, mushrooms).
Defrost To thaw frozen food.
Oven Lamp To activate the oven lamp without a cooking function.
8. OVEN - USING THE ACCESSORIES
WARNING!
Refer to "Safety information"
chapter.
8.1 Installing the oven accessories
The deep pan and the oven shelf
have side edges. These edges
and the shape of the guide-bars
are a special device to prevent the
cookware from slipping.
Installing the oven shelf and the deep
pan together
Put the oven shelf on the deep pan. Push
the deep pan between the guide-bars of
one of the oven levels.
9. OVEN - HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information"
chapter.
ENGLISH 11
The temperature and baking times
in the tables are guidelines only.
They depend on the recipes, qual-
ity and quantity of the ingredients
used.
CAUTION!
Use a deep baking tray for very
moist cakes. Fruit juices can
cause permanent stains on the
enamel.
9.1 Baking
General instructions
• Your new oven may bake or roast dif-
ferently to the appliance you had be-
fore. Adapt your usual settings (temper-
ature, cooking times) and shelf levels to
the values in the tables.
• With longer baking times, the oven can
be switched off about 10 minutes be-
fore 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 tem-
perature the first time.
• If you cannot find the settings for a spe-
cial recipe, look for the one that is al-
most 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 temper-
ature setting. The differences equalize
during the baking procedure.
Tips on baking
Baking results Possible cause Remedy
The cake is not
browned suffi-
ciently below
Incorrect oven level Put the cake on a lower oven level
The cake sinks
(becomes soggy,
lumpy, streaky)
Oven temperature too
high
Use a lower setting
The cake sinks
(becomes soggy,
lumpy, streaky)
Baking time is too short Set a longer baking time
Do not set higher temperatures
to decrease baking times
The cake sinks
(becomes soggy,
lumpy, streaky)
Too much liquid in the
mixture
Use less liquid. Look at the mixing
times, specially when you use mix-
ing machines
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
Oven temperature too
high and baking time
too short
Set a lower oven temperature and
a longer baking time
Cake does not
brown equally
No equal mixture Put the mixture equally on the bak-
ing tray
Cake does not
cook in the baking
time set
Temperature too low Use a slightly higher oven temper-
ature setting
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9.2 Hot Air Baking
Type of baking Shelf Temperature °C Time in minutes
Bread rolls 2+4 175-185 15-20
Wholemeal rolls 2+4 165-180 20-30
Småt gærbrød
med fyld
2+4 170-180 15-20
Pretzels 2+4 160-170 15-20
White loaf 2+4 170-180 30-40
Wholemeal loaf 2+4 160-170 35-45
Rye bread, mix 2+4 250 warming
- baking 2+4 160-170 60-70
Baguettes 2+4 180-200 20-30
Bradepandekage 3 150-160 50-60
Formkage 2+4 150-160 30-40
Sponge cakes/
Madeira cakes
2 150-160 50-60
Meringues 2+4 100 90-120
Meringue bases 2+4 100 90-120
- heating 2+4
with oven turned
off
25
Biscuits 2+4 150-160 10-20
Choux pastry 2+4 155-165 30-40
Fruit tarts, short
crust pastry
2+4 150-160
pre-baking, bases
10-15
Fruit tarts, short
crust pastry
2+4 150-160 finishing 35-45
Fruit tarts, crumble
pastry
2+4 170-180 30-40
9.3 Conventional Baking
Type of baking Shelf
Temperature
°C
Time in mi-
nutes
Bread rolls 3-4 200-225 8-12
Wholemeal rolls 3-4 190-200 20-25
Småt gærbrød med fyld 3-4 200-225 10-12
Ciabatta rolls 3-4 210-230 10-20
Foccacia 3-4 220-230 15-20
Pita bread 3-4 250 5-15
ENGLISH 13
Type of baking Shelf
Temperature
°C
Time in mi-
nutes
Pretzels 3-4 180-200 12-15
White loaf 1-2 190-210 25-40
Ciabatta 1-2 210-220 15-25
Wholemeal loaf 1-2 180-200 35-45
Rye bread, mix 1 275 heating
- baking 1 190 55-65
Baguettes 3-4 220-230 15-30
Bradepandekage 2-3 170-180 50-60
Formkage 3-4 170-180 35-45
Sponge cakes/Madeira
cakes
1-2 170-180 40-50
Sandwich cake, roll 3-4 200-225 8-12
Meringues 3-4 100 90-120
Meringue bases 3-4 100 90-120
- heating 3-4
with oven turned
off
25
Biscuits 3-4 160-180 6-15
Choux pastry 3-4 170-190 30-45
Swiss rolls 3-4 190-210 10-12
Fruit tarts, short crust
pastry
3-4 175-200
pre-baking, roll
10-15
Fruit tarts, short crust
pastry
3-4 175 finishing 35-45
Fruit tarts, crumble pas-
try
3-4 190-200 25-35
Kransekage i ringe 2 210-230 10-12
9.4 Pizza Table
Type of food Shelf Temperature °C Time in minutes
Ciabatta rolls 2-3 200-220 10-20
Foccacia 2-3 220-230 10-20
Ciabatta 2-3 190-200 15-25
Fruit tarts, short
crust pastry
2-3 170-180 35-45
Fruit tarts, crumble
pastry
2-3 175-200 25-35
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Type of food Shelf Temperature °C Time in minutes
Pizza, home made
(thick - with a lot of
topping)
1-2 180-200 25-35
Pizza, home made
(thin crust)
1-2
200-230
1)
15-20
Pizza, frozen 1-2 200 15-20
Tarts, home made
pre-baking, roll
3-4 215-225 35-45
Tarts, home made
finishing
3-4 215-225 35-45
Tarts, frozen 3-4 200 15-25
1)
pre-heat the oven
9.5 Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted di-
rectly 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 suc-
culent.
• All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
9.6 Hot Air Roasting
Beef
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Roast beef
1)
2-3 125 80-120
Rump steak
- browning
2-3 200 total 10
Rump steak
- roasting
2-3 150 50-60
Roast beef 1-2 160 90-120
1)
Other. Can be browned off after roasting under the grill or with top/bottom heat at 250°C. If
you are using a meat probe, remove it before grilling.
Veal
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Fillet of beef
1)
2-3 160 60-70
ENGLISH 15
Lamb
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Leg/shoulder/sad-
dle
2 160 80-100
Pork
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Roast pork
1)
2-3 175 60-70
Pork loin
1)
2-3 175 60
Neck fillets 2-3 160 90-120
Ham 1-2 150 60-100
Poultry
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Chicken, parted 2-3 180 55-65
Duck
1)
2-3 150 55-65
Duck slow roast-
ing
1)
2-3 130
total around 5
hours
Roast turkey, stuf-
fed
1-2 150 50-60
Turkey breast 2-3 175 70-80
9.7 Conventional Roasting
Beef
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Roast beef
1)
2-3 125 80-120
Rump steak
- browning
2-3 225 total 10
Rump steak
- roasting
2-3 160 50-60
Roast beef 1-3 180 90-120
1)
Other. Can be browned off after roasting under the grill or with top/bottom heat at 250°C. If
you are using a meat probe, remove it before grilling.
16
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Veal
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Fillet of beef
1)
2-3 180 60-70
Lamb
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Leg/shoulder/rib 2 180 80-100
Pork
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Roast pork
1)
3 200 60-70
Pork loin
1)
3 200 60
Neck fillets 2-3 180 90-120
Ham 1-2 160 60-100
Poultry
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Chicken, parted 2-3 200 55-65
Duck
1)
2-3 160 55-65
Duck slow roast-
ing
1)
2-3 130
total around 5
hours
Roast turkey, stuf-
fed
1-2 160 50-60
Turkey breast 2-3 200 70-80
9.8 Cooking Hot Air
Type of food Shelf Temperature °C Time in minutes
Fish, boiling 2+4 150-160
1)
Fish, frying 2+4 165-175
1)
Meatloaf 2+4 165-175 60-70
Danish meatballs 2+4 165-175 35-45
Liver pâté 2+4 165-175 65-75
Potato gratin 2+4 175 55-65
Lasagne, home
made
2+4 175 60-70
ENGLISH 17
Type of food Shelf Temperature °C Time in minutes
Lasagne, frozen 2+4 175
30-45
2)
Pasta gratin 2+4 165-175 40-50
Pizza, home made 3 180-200 20-35
Pizza, frozen 2+4 180-200
15-25
2)
Chips, frozen 2+4 180-200
30-45
2)
Tarts, home made
- pre-baking, roll
2+4 165-175 15-20
Tarts, home made
- finishing
2+4 165-175 30-40
Tarts, frozen 2+4 175
25-35
2)
1)
When frying or boiling fish, the cooking time depends on the thickness of the fish. The fish
is finished when the flesh is white. Test by sticking a fork into the fish. If the flesh comes
easily away from the bone, the fish is cooked.
2)
With cooking on two levels (double portion) the time is around 1/3 longer than that stated
on the packaging. If the time given is 30 mins, then the preparation time will be around
30+10 = 40 min.
9.9 Cooking Conventional
Type of food Shelf Temperature °C Time in minutes
Fish, boiling 2-3 160-170
1)
Fish, frying 2-3 180-200
1)
Meatloaf 2-3 175-200 45-60
Danish meatballs 3-4 175-200 30-45
Liver pâté 2-3 180-200 50-60
Gratin 2-3 180-200 50-60
Potato gratin 3-4 200 55-65
Lasagne, home
made
2-3 200 50-60
Lasagne, frozen 3-4 175-200
30-45
2)
Pasta gratin 2-3 180-200 30-40
Pizza, home made 2-3 220-230 15-25
Pizza, frozen 2-3 220-230
15-25
2)
Chips, frozen 3-4 225-250
20-30
2)
Tarts, home made
- pre-baking, roll
3-4 190-210 15-25
Tarts, home made
- finishing
3-4 190-210 20-30
18
www.electrolux.com
Type of food Shelf Temperature °C Time in minutes
Tarts, frozen 3-4 200-225
20-30
2)
1)
When frying or boiling fish, the cooking time depends on the thickness of the fish. The fish
is finished when the flesh is white. Test by sticking a fork into the fish. If the flesh comes
easily away from the bone, the fish is cooked.
2)
With cooking on two levels (double portion) the time is around 1/3 longer than that stated
on the packaging. If the time given is 30 mins, then the preparation time will be around
30+10 = 40 min.
9.10 Browning
Beef
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Rump steak
- browning
2-3 200 total 10
Rump steak
- roasting
2-3 150 50-60
Roast beef 1-2 160 90-120
Veal
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Fillet of beef
1)
2-3 160 60-70
1)
Other. Can be browned off after roasting under the grill or with top/bottom heat at 250°C. If
you are using a meat probe, remove it before grilling.
Lamb
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Leg/shoulder/rib 2 160 80-100
Pork
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Roast pork
1)
2-3 180 60-70
Pork Loin
1)
2-3 175 60
Neck fillets 2-3 160 90-120
Ham 1-2 150 60-100
ENGLISH 19
Poultry
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Chicken 2-3 180 55-65
Duck
1)
2-3 150 55-65
Duck slow roasting
1)
2-3 not suitable
total around 5
hours
Roast turkey, stuffed 1-2 150 50-60
Turkey breast 2-3 175 70-80
9.11 Grilling
Always use the grilling function with
maximum temperature setting
Always grill with the oven door
closed
Always pre-heat the empty oven
with the grill functions for 5 mi-
nutes.
• Set the shelf in the shelf level as
recommended in the grilling ta-
ble.
• Always set the pan to collect
the fat into the first shelf level.
• Grill only flat pieces of meat or
fish.
The grilling area is set in centre of the
shelf
Food types for grilling Shelf
Tempera-
ture °C
Time in
mins / Side
1
Time in
mins / Side
2
Pork chops 3-4 250 7-9 4-6
Lamb chops 3-4 250 7-10 5-6
Chicken, parted 3-4 250 20-25 15-20
Sausages 3-4 250 3-4 1-2
Spareribs, pre-cooked
for 20 mins
3-4 250 15-20 15-20
Fish, slices of cod or
salmon
3-4 250 10 5
Toast 3-4 250 2-3 -
20
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