Electrolux EBGL7SP Kochbuch

EB GL7/70... ...EN STEAM OVEN RECIPE BOOK

Bakes and gratinsDish Oven functionShelf posi-tionTemperature(°C)Time(min)Pasta bakeConventional Cook-ing1 180 - 200 45 - 60LasagneConventional Cook-i

MULTILEVELED BAKINGCakes / pastries / breads on baking traysType of bakingTrue Fan CookingTemperature(°C)Time (min)Shelf position2 levels 3 levelsCrea

2.Put the meat in a roasting dish or di-rectly on the wire shelf.3.Put the tray below the shelf to catchthe fat.4.Put the shelf in the oven.5.Set the

PIZZA SETTINGType of bakingShelf posi-tionTemperature(°C)Time(min)Pizza (thin crust)2200 - 230 1) 2)15 - 20Pizza (with a lot of topping) 2 180 - 200 2

Type ofmeatQuantityOvenfunctionShelf posi-tionTempera-ture (°C)Time(min)Roast beefor fillet: rareper cm ofthicknessTurbo Grill-ing1190 - 200 1)5 - 6Ro

GameType ofmeatQuantity OvenfunctionShelf posi-tionTempera-ture (°C)Time(min)Saddle ofhare, leg ofhareup to 1 kg Conven-tionalCooking1230 1)30 - 40Sad

GrillingFood to begrilledShelf posi-tionTemperature(°C)Time (min)1st side 2nd sideRoast beef 2 210 - 230 30 - 40 30 - 40Filet of beef 3 230 20 - 30 20

Convenience food Shelf position Temperature (°C) Time (min)Lasagne / Cannello-ni, frozen2 160 - 180 40 - 60Oven baked cheese 3 170 - 190 20 - 30Chicke

PRESERVING - BOTTOM HEATThings to note:• Use only preserve jars of the same di-mensions available on the market.• Do not use jars with twist-off and b

Food to bedriedShelf positionTemperature(°C)Time(h)1 level 2 levelsPeppers 3 1 / 4 60 - 70 5 - 6Vegetables forsour3 1 / 4 60 - 70 5 - 6Mushrooms 3 1 /

HELPFUL HINTS AND TIPSThe temperature and baking timesin the tables are guidelines only.They depend on the recipes, quali-ty and quantity of the ingre

GameFood Food Core Temperature (°C)Saddle of hare 70 - 75Leg of hare 70 - 75Whole hare 70 - 75Saddle of venison 70 - 75Leg of venison 70 - 75FishFood

2 - QUICHE LORRAINEIngredients for the pastry:• 200 g flour•2 eggs• 100 g butter• 1 / 2 teaspoon salt• a little pepper• 1 pinch nutmegIngredients for

5 - FARMER BREADIngredients:• 500 g wheat flour• 250 g rye flour• 15 g salt• 1 small packet dried yeast (approximate-ly 8 g)•250 ml water• 250 ml milk

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VegetablesFoodShelf posi-tionTemperature(ºC)Water in thewater draw-er (ml)Time 1)(min)Artichokes 2 96 800 50 - 60Auberginen 2 96 450 15 - 25Cauliflowe

FoodShelf posi-tionTemperature(ºC)Water in thewater draw-er (ml)Time1)(min)Potato dumplings 2 96 600 35 - 45Unpeeled pota-toes, medium2 96 750 45 - 55

FoodShelf posi-tionTemperature (ºC)Water in thewater draw-er (ml)Time1)(min)Veal / pork loinwithout leg, 800 -1000 g2 90 800 + 300 80 - 90Kasseler (sm

ReheatingType of FoodHalf Steam + Heat (Water amount: about 300 ml)Shelf position Temperature (°C) Time (min)Dumplings 2 110 20 - 30Pasta 2 110 15 - 2

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

Type of baking Oven function ShelfpositionTemperature(°C)Time(min)Madeira cake / fruitcakesTrue Fan Cooking 1 140 - 160 70 - 90Fatless spongecake / Fa

Type of baking Oven functionShelfpositionTemperature(°C)Time(min)Fruit flans (madewith yeast dough /sponge mixture) 2)True Fan Cooking 3 150 35 - 55Fr