Type of food
Shelf
Temperature °C
Time in minutes
Tarts, frozen
3-4
200-225
20-30
2)
1)
When frying or boiling fish, the cooking time depends on the thickness of the fish. The fish
is finished when the flesh is white. Test by sticking a fork into the fish. If the flesh comes
easily away from the bone, the fish is cooked.
2)
With cooking on two levels (double portion) the time is around 1/3 longer than that stated
on the packaging. If the time given is 30 mins, then the preparation time will be around
30+10 = 40 min.
9.10
Browning
Beef
Type of meat
Shelf
Temperature °C
Time in minutes
per kg meat
Rump steak
- browning
2-3
200
total 10
Rump steak
- roasting
2-3
150
50-60
Roast beef
1-2
160
90-120
Veal
Type of meat
Shelf
Temperature °C
Time in minutes
per kg meat
Fillet of beef
1)
2-3
160
60-70
1)
Other. Can be browned off after roasting under the grill or with top/bottom heat at 250°C. If
you are using a meat probe, remove it before grilling.
Lamb
Type of meat
Shelf
Temperature °C
Time in minutes
per kg meat
Leg/shoulder/rib
2
160
80-100
Pork
Type of meat
Shelf
Temperature °C
Time in minutes
per kg meat
Roast pork
1)
2-3
180
60-70
Pork Loin
1)
2-3
175
60
Neck fillets
2-3
160
90-120
Ham
1-2
150
60-100
20 www.electrolux.com
Содержание EKC6051FO
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