11.13 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 Medium
Food Temperature (°C) Time (min) Shelf position
Various types of
bread 0,5 - 1kg
180 - 190 45 - 60 2
Bread rolls 180 - 200 25 - 35 2
Sweet bread 160 - 170 30 - 45 2
Sweet yeast
dough bakeries
170 - 180 20 - 35 2
Sweet oven
dishes
160 - 180 45 - 60 2
Stewed / braised
meat
140 - 150 100 - 140 2
Roasted fish fil‐
let
170 - 180 25 - 40 2
Roasted fish 170 - 180 35 - 45 2
11.15 Steam Regenerating
Food Temperature (°C) Time (min) Shelf position
One-plate
dishes
110 10 - 15 2
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