1)
Preheat for 10 minutes.
MEAT
TYPE OF
DISH
Conventional
Cooking
True Fan Cook-
ing
Cooking
time
[min]
Notes
Shelf
position
Temp
[°C]
Shelf po-
sition
Temp
[°C]
Beef
2
200
2
190
50 - 70
On a wire
shelf
Pork
2
180
2
180
90 - 120
On a wire
shelf
Veal
2
190
2
175
90 - 120
On a wire
shelf
English roast
beef, rare
2
210
2
200
50 - 60
On a wire
shelf
English roast
beef, medi-
um
2
210
2
200
60 - 70
On a wire
shelf
English roast
beef, well
done
2
210
2
200
70 - 75
On a wire
shelf
Shoulder of
pork
2
180
2
170
120 -
150
With rind
Shin of pork
2
180
2
160
100 -
120
2 pieces
Lamb
2
190
2
175
110 -
130
Leg
Chicken
2
220
2
200
70 - 85
Whole
Turkey
2
180
2
160
210 -
240
Whole
Duck
2
175
2
220
120 -
150
Whole
Goose
2
175
1
160
150 -
200
Whole
Rabbit
2
190
2
175
60 - 80
Cut in pieces
Hare
2
190
2
175
150 -
200
Cut in pieces
Pheasant
2
190
2
175
90 - 120
Whole
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