• baste large roasts and poultry with
their juices several times during
roasting.
10.11 Roasting tables
Beef
Food
Function
Quantity Temper‐
ature
(°C)
Time (min)
Shelf posi‐
tion
Pot roast
Conventional
Cooking
1 - 1.5 kg 230
120 - 150
1
Roast beef
or fillet:
rare1)
Grill + Fan
per cm of
thickness
190 - 200 5 - 6 per cm of
thickness
1
Roast beef
or fillet: me‐
dium
Grill + Fan
per cm of
thickness
180 - 190 6 - 8 per cm of
thickness
1
Roast beef
or fillet: well
done
Grill + Fan
per cm of
thickness
170 - 180 8 - 10 per cm
of thickness
1
1) Preheat the oven.
Pork
Food
Function Quantity
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Shoulder,
neck, ham
joint
Grill +
Fan
1 - 1.5 kg
160 - 180
90 - 120
1
Chop, spare
rib
Grill +
Fan
1 - 1.5 kg
170 - 180
60 - 90
1
Meat loaf
Grill +
Fan
750 g - 1 kg
160 - 170
50 - 60
1
Pork knuck‐
le (pre‐
cooked)
Grill +
Fan
750 g - 1 kg
150 - 170
90 - 120
1
Veal
Food
Function Quantity
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Roast veal
Grill +
Fan
1 kg
160 - 180
120 - 150
1
Knuckle of
veal
Grill +
Fan
1.5 - 2 kg
160 - 180
120 - 150
1
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Содержание EB4SL40CN
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