Electrolux EKI6762AOX, User Manual

Page: 28 / 44

Food Shelf Posi-
tion
Quantity [kg]
Temperature
[°C]
Time (min)
Veal: Knuckle
of veal
2 1.5-2 160 -180 120 - 150
Lamb: Roast
lamb, leg of
lamb
2 1-1.5 150 -170 75 - 120
Lamb: Saddle
of lamb
2 1-1.5 160 -180 60 - 90
Poultry 2 1-1.5 190 - 210 45 - 75
Half Chicken 2 0.5-1 190 - 210 35 - 50
Duck 1 1.5-2 180 - 200 75 - 105
Goose 1 3.5-5 160 - 180 135 - 210
Turkey 1 2.5-3.5 160 - 180 105 - 150
Turkey 1 4-6 140 - 160 150 - 240
10.18 Core Temperature Sensor Table
Beef
Type of meat Shelf
Temperature at centre
of meat
Roast beef 2-3 55-65
Rump steak
- browning
2-3 55-65
Rump steak
- roasting
2-3 55-65
Roast beef 1-2 75-80
Veal
Type of meat Shelf
Temperature at centre
of meat
Fillet of beef 2-3 65
Lamb
Type of meat Shelf
Temperature at centre
of meat
Leg/shoulder/saddle 2 90
Pork
Type of meat Shelf
Temperature at centre
of meat
Roast pork 2-3 80
28 www.electrolux.com