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Weight (g)
Type of dish
Conventional
Cooking
Fan cooking
Cooking
time
minutes
NOTES
Lev-
el
temp.
°
C
Level
temp.
°
C
Vegetable flan
2
200
2 (1 and 3)
175
45 ~ 60
In mould on
the shelf
Quiches
1
200
2 (1 and 3)
180
35 ~ 45
In mould on
the shelf
Lasagne
2
180
2
160
45 ~ 65
In mould on
the shelf
Cannelloni
2
200
2
175
40 ~ 55
In mould on
the shelf
1000
Beef
2
190
2
175
50 ~ 70
On shelf and
dripping pan
1200
Pork
2
180
2
175
100 ~ 130
On shelf and
dripping pan
1000
Veal
2
190
2
175
90 ~ 120
On shelf and
dripping pan
1500
English roast
beef rare
2
210
2
200
50 ~ 60
On grid and
dripping pan
1500
English roast
beef medium
2
210
2
200
60 ~ 70
On grid and
dripping pan
1500
English roast
beef well done
2
210
2
200
70 ~ 80
On grid and
dripping pan
2000
Shoulder of
pork
2
180
2
170
120 ~ 150
With rind-in
dripping pan
1200
Shin of pork
2
180
2
160
100 ~ 120
2 pieces-in
dripping pan
1200
Lamb
2
190
2
175
110 ~ 130
Leg-in dripping
pan
1000
Chicken
2
190
2
175
60 ~ 80
Whole-in drip-
ping pan
4000
Turkey
2
180
2
160
210 ~ 240
Whole-in drip-
ping pan
1500
Duck
2
175
2
160
120 ~ 150
Whole-in drip-
ping pan
3000
Goose
2
175
2
160
150 ~ 200
Whole-in drip-
ping pan
1200
Rabbit
2
190
2
175
60 ~ 80
Cut in pieces
1500
Hare
2
190
2
175
150 ~ 200
Cut in pieces
800
Pheasant
2
190
2
175
90 ~ 120
Whole
1200
Trout/Sea
bream
2
190
2 (1 and 3)
175
30 ~ 40
3-4 fishes
1500
Tuna fish/Sal-
mon
2
190
2 (1 and 3)
175
25 ~ 35
4-6 fillets
electrolux
29
Summary of Contents for EKK601305
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