Eggs
Food Temperature (°C) Time (min) Shelf position
Eggs, hard-
boiled
99 18 - 21 1
Eggs, medium-
boiled
99 11 - 12 1
Eggs, soft-boiled 99 10 - 11 1
11.4 True Fan Cooking and Full
Steam in succession
When you combine functions, you can
cook meat, vegetables and
accompaniments one after the other. All
dishes are ready to serve at the same
time.
• To initially roast the food use the
function: True Fan Cooking .
• Put prepared vegetables and
accompaniments in ovenproof dishes.
Put in the oven with the roast.
• Cool down the oven to a temperature
of around 80 °C. To cool down the
appliance quicker open the oven door
to the first position for approximately
15 minutes.
• Start the function: Full Steam. Cook it
all together until ready.
Maximum water amount is
650 ml.
11.5 Humidity High
Use the first shelf position.
Food Tem‐
pera‐
ture
(°C)
Tim
e
(min
)
Custard / flan in small
dishes
90 35 -
40
Baked eggs 90 -
110
15 -
30
Terrine 90 40 -
50
Thin fish fillet 85 15 -
20
Thick fish fillet 90 25 -
35
Small fish up to 0.35 kg 90 20 -
30
Whole fish up to 1 kg 90 30 -
40
Oven dumplings 120 -
130
40 -
50
11.6 Humidity Low
Food Quantity Temperature
(°C)
Time (min) Shelf position
Roast pork 1 kg 160 - 180 90 - 100 1
Roast beef 1 kg 180 - 200 60 - 90 1
Roast veal 1 kg 180 80 - 90 1
Meat loaf, un‐
cooked
0,5 kg 180 30 - 40 1
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