ditions for the same dishes you will of course
obtain similar results.
Only experience will enable you to make the
appropriate changes to values given on
charts
Roasting Table
Timings do not include pre-heating. The
empty oven should always be pre-heat-
ed for 10 minutes.
MEAT - Conventional Cooking
/Fan Forced Cooking
TYPE OF DISH
Conventional
Fan Forced
Cooking times
in minutes
NOTES
temp
°C
temp
°C
Beef
2
190
2
175
50-70
On grid
Pork
2
180
2
175
100-130
On grid
Veal
2
190
2
175
90-120
On grid
English roast
beef - rare
2
210
2
200
50-60
On grid
English roast
beef - medium
2
210
2
200
60-70
On grid
English roast
beef - well done
2
210
2
200
70-80
On grid
Shoulder of
pork
2
180
2
170
120-150
With rind
Shin of pork
2
180
2
160
100-120
2 pieces
Lamb
2
190
2
175
110-130
Leg
Chicken
2
190
2
200
70-85
Whole
Turkey
2
180
2
160
210-240
Whole
Duck
2
175
2
220
120-150
Whole
Goose
2
175
1
160
150-200
Whole
Rabbit
2
190
2
175
60-80
Cut in pieces
Hare
2
190
2
175
150-200
Cut in pieces
Pheasant
2
190
2
175
90-120
Whole
Meat loaf
2
180
2
170
tot. 150
in bread pan
FISH - Conventional Cooking
/Fan Forced Cooking
TYPE OF DISH
Conventional
Fan Forced
Cooking times
in minutes
NOTES
temp °C
temp.
°C
Trout/Sea
bream
2
190
2(1and3)
1)
175
40-55
3-4 fishes
Tuna fish/Sal-
mon
2
190
2(1and3)
1)
175
35-60
4-6 fillets
1) If you cook more than one dish at the same time, we recommend you place them on the levels quoted
between brackets.
electrolux
11
Содержание EOB 53102
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