Poultry
Type of meat
Quantity
Oven function
Shel
f lev-
el
Tempera-
ture °C
Time
(h:min)
Poultry portions
200 - 250 g
each
Fan Cooking
1
200 - 220
0:35 - 0:50
Half chicken
400 - 500 g
each
Fan Cooking
1
190 - 210
0:35 - 0:50
chicken, poulard
1 - 1,5 kg
Fan Cooking
1
190 - 210
0:45 - 1:15
Duck
1.5 - 2 kg
Fan Cooking
1
180 - 200
1:15 - 1:45
Goose
3.5 - 5 kg
Fan Cooking
1
160 - 180
2:30 - 3:30
Turkey
2.5 - 3.5 kg
Fan Cooking
1
160 - 180
1:45 - 2:30
Turkey
4 - 6 kg
Fan Cooking
1
140 - 160
2:30 - 4:00
Fish ( steamed)
Type of meat
Quantity
Oven function
Shel
f lev-
el
Tempera-
ture °C
Time
(h:min)
Whole fish
1 - 1.5 kg
Fan Cooking
1
210 - 220
0:40 - 1:00
Preserving
Oven function: Bottom Heat
• Only use usual preserving jars of the
same dimension.
•
Do not use jars with twist-off or bayo-
net type lids and metal tins.
• Use the
first shelf level from the bot-
tom.
• Use the baking tray. You can put six 1-li-
tre jars maximum on it.
• Fill all the jars to the same level and close
them correctly.
• Put the jars on the shelf, make sure that
they do not touch each other.
• Fill approximately 1/2 litre of water into
the baking tray to have sufficient moisture
in the oven.
• When the liquid lightly starts to bubble in
the first jars (after about 35-60 minutes
with 1 litre jars), switch off the oven or de-
crease the temperature to 100°C ( see ta-
ble).
Preserving tables
Soft fruit
Preserve
Temperature (°C)
Time until sim-
mering (min)
Continue to cook
at 100°C (min)
Strawberries, blueberries, rasp-
berries, ripe gooseberries
160 - 170
35 - 45
---
Unripe gooseberries
160 - 170
35 - 45
10 - 15
Stone fruit
Preserve
Temperature (°C)
Time until sim-
mering (min)
Continue to cook
at 100°C (min)
Pears, quinces, plums
160 - 170
35 - 45
10 - 15
Vegetables
Preserve
Temperature (°C)
Time until sim-
mering (min)
Continue to cook
at 100°C (min)
Carrots
1)
160 - 170
50 -60
5 - 10
18
electrolux