Food
Quantity
Tempera‐
ture (°C)
Time (min)
Shelf po‐
sition
Pieces
(g)
1st side
2nd side
Breast of
chicken
4
400
max.
12 - 15
12 - 14
4
Hambur‐
ger
6
600
max.
20 - 30
-
4
Fish fillet
4
400
max.
12 - 14
10 - 12
4
Toasted
sandwich‐
es
4 - 6
-
max.
5 - 7
-
4
Toast
4 - 6
-
max.
2 - 4
2 - 3
4
9.8 Turbo Grilling
Beef
Food
Quantity
Temperature
(°C)
Time (min)
Shelf position
Roast beef or fillet,
rare1)
per cm of
thickness
190 - 200
5 - 6
1 or 2
Roast beef or fillet,
medium1)
per cm of
thickness
180 - 190
6 - 8
1 or 2
Roast beef or fillet,
well done1)
per cm of
thickness
170 - 180
8 - 10
1 or 2
1) Preheat the oven.
Pork
Food
Quantity (kg) Temperature
(°C)
Time (min)
Shelf posi‐
tion
Shoulder, neck,
ham joint
1 - 1.5
160 - 180
90 - 120
1 or 2
Chop, spare rib
1 - 1.5
170 - 180
60 - 90
1 or 2
Meat loaf
0.75 - 1
160 - 170
50 - 60
1 or 2
Pork knuckle (pre‐
cooked)
0.75 - 1
150 - 170
90 - 120
1 or 2
Veal
Food
Quantity (kg)
Temperature
(°C)
Time (min)
Shelf position
Roast veal
1
160 - 180
90 - 120
1 or 2
Knuckle of veal 1.5 - 2
160 - 180
120 - 150
1 or 2
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