Pork
Food
Quantity (g) Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Shoulder, neck, ham joint 1000 - 1500
170 - 190 90 - 120
1
Chops, smoked loin of
pork
1000 - 1500
180 - 200 60 - 90
1
Meat loaf
750 - 1000
180 - 200 45 - 60
1
Knuckle of pork (pre-
cooked)
750 - 1000
170 - 190 90 - 120
1
Beef
Food
Quantity
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Pot roast
1000 - 1500 g 180 - 200 120 - 150
1
Roast beef or sirloin
1)
per cm of
thickness
210 - 230 6 - 9 per cm of
thickness
1
1) Preheat the oven.
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.
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