Pork
Food
Quantity (kg)
Tempera‐
ture (°C )
Time (min)
Shoulder / Neck /Ham joint
1 - 1.5
170 - 190
90 - 120
Chops / Pork loin, smoked
1 - 1.5
180 - 200
60 - 90
Meatloaf
0.75 - 1
180 - 200
45 - 60
Pork knuckle, precooked
0.75 - 1
170 - 190
90 - 120
Beef
Food
Quantity
Tempera‐
ture (°C )
Time (min)
Pot roast
1 - 1.5 kg
180 - 200
120 - 150
Roast beef / Sirloin1)
per cm of thick‐
ness
210 - 230
6 - 9 per cm of
thickness
1) Preheat the oven.
Veal
Food
Quantity (kg)
Tempera‐
ture (°C )
Time (min)
Roast veal
1 - 1.5
170 - 190
120 - 150
Veal knuckle
1.5 - 2
170 - 190
120 - 150
Lamb
Food
Quantity (kg)
Tempera‐
ture (°C )
Time (min)
Lamb leg
1 - 1.5
170 - 190
75 - 120
Lamb saddle
1 - 1.5
180 - 200
60 - 90
Quick roast items
Preheat the empty oven before cooking.
Use the baking tray.
Food
Tempera‐
ture (°C )
Time (min)
Cordon bleu sausages
220 - 230
5 - 8
Small sausages
220 - 230
12 - 15
Schnitzel / Chops, breaded
220 - 230
15 - 20
Rissoles
210 - 220
15 - 20
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