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Veal
Food
Quantity (g) Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Pot roast
1000 - 1500
170 - 190 120 - 150
1
Knuckle of veal
1500 - 2000
170 - 190 120 - 150
1
Lamb
Food
Quantity (g)
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Leg of lamb
1000 - 1500
170 - 190 75 - 120
1
Saddle of lamb
1000 - 1500
180 - 200 60 - 90
1
Quick roast items cooked on a baking tray
Food
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Sausages 'Cordon bleu'
1)
220 - 230 5 - 8
1
Small sausages
1)
220 - 230 12 - 15
1
Schnitzel or chops, breaded
1)
220 - 230 15 - 20
1
Rissoles
1)
210 - 220 15 - 20
1
1) Preheat the oven.
Fish (steamed)
Food
Quantity (g)
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Whole fish
1000 - 1500
210 - 220 45 - 75
1
Poultry
Food
Quantity (g)
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Chicken, spring chicken
1000 - 1500
190 - 210 45 - 75
1
Chicken half
per 400 - 500 200 - 220 35 - 50
1
Poultry pieces
per 200 - 250 200 - 220 35 - 50
1
Duck
1500 - 2000
180 - 200 75 - 105
1
Game
Food
Quantity (g)
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Saddle of hare, leg of
hare
1)
up to 1000
220 - 230 25 - 40
1
ENGLISH
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