(°C) (min)
Roast beef, 1 kg 180 - 200 60 - 90
Duck, 1.5 - 2 kg 180 70 - 90
Roast veal, 1 kg 180 80 - 90
Roast pork, 1 kg 160 - 180 90 -
100
Goose, 3 kg, use
the first shelf posi‐
tion
170 130 -
170
11.6 Steam Regenerating
Use the second shelf position.
Set the temperature to 110 °C.
(min)
One-plate dishes 10 - 15
Use the second shelf position.
Set the temperature to 110 °C.
(min)
Pasta 10 - 15
Rice 10 - 15
Dumplings 15 - 25
11.7 Baking
For the first baking, use the lower
temperature.
You can extend the baking time by 10 –
15 minutes if you bake cakes on more
than one shelf position.
Cakes and pastries at different heights
do not always brown equally. There is no
need to change the temperature setting if
an unequal browning occurs. The
differences equalize during baking.
Trays in the oven can distort during
baking. When the trays are cold again,
the distortions disappear.
11.8 Tips on baking
Baking results Possible cause Remedy
The bottom of the cake
is not baked sufficient‐
ly.
The shelf position is incor‐
rect.
Put the cake on a lower shelf.
The cake sinks and
becomes soggy or
streaky.
The oven temperature is
too high.
Next time set slightly lower
oven temperature.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking
time and lower oven tempera‐
ture.
The cake is too dry. The oven temperature is
too low.
Next time set higher oven tem‐
perature.
The baking time is too
long.
Next time set shorter baking
time.
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