12.6 Conventional Cooking
Food
Quantity
(g)
Tempera‐
ture (°C)
Time (min) Shelf
posi‐
tion
Accessories
Flat cake 1)
1000
160 - 170
30 - 35
2
baking tray
Yeast cake
with apples
2000
170 - 190
40 - 50
3
baking tray
Drip pan cake
1500
160 - 170
45 - 55 2)
2
baking tray
Chicken, whole 1350
200 - 220
60 - 70
2
wire shelf
1
baking tray
Chicken, half
1300
190 - 210
35 + 30
3
wire shelf
1
baking tray
Pork roast cut‐
let
600
190 - 210
30 - 35
3
Wire shelf
1
baking tray
Flan bread 3)
800
230 - 250
10 - 15
2
baking tray
Stuffed yeast
cake 4)
1200
170 - 180
25 - 35
2
baking tray
Pizza
1000
200 - 220
25 - 35
2
baking tray
Cheese cake
2600
170 - 190
60 - 70
2
baking tray
Swiss apple
flan 4)
1900
200 - 220
30 - 40
1
baking tray
Christmas
cake 4)
2400
170 - 180
55 - 65 5)
2
baking tray
Quiche Lor‐
raine 4)
1000
220 - 230
40 - 50
1
1 round tray (di‐
ameter: 26 cm)
Peasant
bread 6)
750 + 750 180 - 200
60 - 70
1
2 light trays
(length: 20 cm)
Romanian
sponge cake 1)
600 + 600 160 - 170
40 - 50
2
2 light trays
(length: 25 cm)
on the same
shelf position
Romanian
sponge cake -
traditional
600 + 600 160 - 170
30 - 40
2
2 light trays
(length: 25 cm)
on the same
shelf position
Yeast buns 4)
800
200 - 210
10 - 15
2
baking tray
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