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To calculate the roasting time multiple
the time given in the table below by the
centimetres of thickness of the fillet.
Food
Tempera‐
ture (°C)
Time (min)
Roast beef
or fillet, rare
190 - 200 5 - 6
Roast beef
or fillet, me‐
dium
180 - 190 6 - 8
Roast beef
or fillet, well
done
170 - 180 8 - 10
Pork
Food
Tempera‐
ture (°C)
Time (min)
Shoulder,
neck, ham
joint, 1 - 1.5
kg
160 - 180
90 - 120
Chop, spare
rib, 1 - 1.5
kg
170 - 180
60 - 90
Meat loaf,
0.75 - 1 kg
160 - 170
50 - 60
Pork knuck‐
le (pre-
cooked),
0.75 - 1 kg
150 - 170
90 - 120
Veal
Food
Tempera‐
ture (°C)
Time (min)
Roast veal,
1 kg
160 - 180
90 - 120
Knuckle of
veal, 1.5 - 2
kg
160 - 180
120 - 150
Lamb
Food
Tempera‐
ture (°C)
Time (min)
Leg of lamb,
roast lamb,
1 - 1.5 kg
150 - 170
100 - 120
Food
Tempera‐
ture (°C)
Time (min)
Saddle of
lamb, 1 - 1.5
kg
160 - 180
40 - 60
Poultry
Food
Tempera‐
ture (°C)
Time (min)
Poultry por‐
tions, 0.2 -
0.25 kg
each
200 - 220
30 - 50
Chicken,
half, 0.4 -
0.5 kg each
190 - 210
35 - 50
Chicken,
poulard, 1 -
1.5 kg
190 - 210
50 - 70
Duck, 1.5 -
2 kg
180 - 200
80 - 100
Goose, 3.5 -
5 kg
160 - 180
120 - 180
Turkey, 2.5 -
3.5 kg
160 - 180
120 - 150
Turkey, 4 - 6
kg
140 - 160
150 - 240
Fish (steamed)
Food
Tempera‐
ture (°C)
Time (min)
Whole fish,
1 - 1.5 kg
210 - 220
40 - 60
11.7 Moist Fan Baking
For best results follow
suggestions listed in the
table below.
ENGLISH
25
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