Electrolux EKB500W, User Manual

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10.17 Core temperature sensor
table
Beef
Food Food core tem‐
perature (°C)
Rib / Fillet steak:
rare
45 - 50
Rib / Fillet steak:
medium
60 - 65
Rib / Fillet steak:
well done
70 - 75
Pork
Food Food core tem‐
perature (°C)
Shoulder / Ham /
Neck joint of pork
80 - 82
Chop (saddle) /
Smoked pork loin
75 - 80
Meatloaf 75 - 80
Veal
Food Food core tem‐
perature (°C)
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food Food core tem‐
perature (°C)
Leg of mutton 80 - 85
Food Food core tem‐
perature (°C)
Saddle of mutton 80 - 85
Roast lamb / Leg
of lamb
70 - 75
Game
Food Food core tem‐
perature (°C)
Saddle of hare 70 - 75
Leg of hare 70 - 75
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison
70 - 75
Fish
Food Food core tem‐
perature (°C)
Salmon 65 - 70
Trouts 65 - 70
10.18 Information for test
institutes
Tests according to EN 60350-1:2013 and
IEC 60350-1:2011.
Baking on one level. Baking in tins
Food Function Temperature
(°C)
Time
(min)
Shelf posi‐
tion
Fatless sponge cake True Fan Cooking 140 - 150 35 - 50 2
Fatless sponge cake Top / Bottom Heat 160 35 - 50 2
Apple pie (2 tins
Ø20 cm, diagonally
off set)
True Fan Cooking 160 60 - 90 2
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