Food
Conventional Cook‐
ing
True Fan Cooking
Time
(min)
Com‐
ments
Tempera‐
ture (°C)
Shelf po‐
sition
Tempera‐
ture (°C)
Shelf po‐
sition
Rabbit
190
2
175
2
60 - 80
Cut in
pieces
Hare
190
2
175
2
150 - 200 Cut in
pieces
Pheasant 190
2
175
2
90 - 120
Whole
Fish
Food
Conventional Cook‐
ing
True Fan Cooking
Time
(min)
Com‐
ments
Tempera‐
ture (°C)
Shelf po‐
sition
Tempera‐
ture (°C)
Shelf po‐
sition
Trout /
Sea
bream
190
2
175
2
40 - 55
3 - 4 fish
Tuna fish /
Salmon
190
2
175
2
35 - 60
4 - 6 fillets
11.6 Grill
Preheat the empty oven for
3 minutes before cooking.
Food
Quantity
Tempera‐
ture (°C)
Time (min)
Shelf po‐
sition
Pieces
Quantity
(kg)
1st side
2nd side
Fillet
steaks
4
0.8
max.
12 - 15
12 - 14
4
Beef
steaks
4
0.6
max.
10 - 12
6 - 8
4
Sausages 8
-
max.
12 - 15
10 - 12
4
Pork
chops
4
0.6
max.
12 - 16
12 - 14
4
Chicken
(cut in 2)
2
1.0
max.
30 - 35
25 - 30
4
Kebabs
4
-
max.
10 - 15
10 - 12
4
Breast of
chicken
4
0.4
max.
12 - 15
12 - 14
4
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Summary of Contents for KOCBP21X
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