Electrolux EBKGL7, Руководство пользователя, Страница: 12 / 28

Cool down the oven to a temperature
of around 80°C before you start the
Full Steam function. To cool the appli- ance down quicker, open the oven
door to the first position for approxi-
mately 15 minutes.
Fan Cooking and Full Steam in sucession table
Type of food Fan Cooking Full Steam maximum water
amount 650 ml
Temperature
°C
Meat time in
minutes
Meat and ac-
compani-
ments Time
in minutes
Level
Roast beef 1 kg, brussels
sprouts, polenta 180 60-70 40-50 1 and 3
Roast beef 1 kg, potatoes,
vegetables, gravy 180 60-70 30-40 1 and 3
Roast veal 1 kg, rice, vegeta-
bles 180 50-60 30-40 1 and 3
The times in the table are guidelines only.
Switch to Full Steam when the core temper-
ature of the meat reaches 60-63 °C.
Quarter Steam + Heat
This type of preparation Quarter Steam +
Heat is particularly suitable for roasting
large pieces of meat, for defrosting and heat-
ing already cooked, portioned food as well
as for baking bread, rolls, gratins and cas-
seroles.
Quarter Steam + Heat table
Type of food Quarter Steam + Heat Amount of water will depend on
the length of cooking time
Temperature °C Time in minutes Level
Reheating complete meal 6 plates,
dia. 24 cm 110 15-20 1, 3 and 5
Roast pork 1000g 160-180 90-100 2
Roast beef 1000 g 160-180 120-150 2
Roast veal 1000g 180 80-90 2
Meat loaf, uncooked, 500g 180 30-40 2
Frankfurter / veal sausage 85 20-30 2
Smoked loin of pork 600-1000g
(soak for 2 hours) 160-180 60-70 2
Chicken 1000g 180-200 50-60 2
Duck 1500-2000g 180 70-90 2
Goose 3000g 170 130-170 1
Fish fillets 85-90 20-30 2
Potato gratin, Leek/potato gratin 160-170 50-60 2
Pasta gratin 190 40-50 2
Lasagne 180 45-55 2
Misc. types of bread 500-1000g 180-190 50-60 2
Rolls 40-60g 180-210 25-35 3
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