TYPE OF DISH
Conventional
cooking
Fan forced cook-
ing
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Beef
2
200
2
190
50 - 70
On wire shelf and deep roast-
ing pan
Pork
2
180
2
180
90 - 120
On wire shelf and deep roast-
ing pan
Veal
2
190
2
175
90 - 120
On wire shelf and deep roast-
ing pan
English roast beef
rare
2
210
2
200
44 - 50
On wire shelf and deep roast-
ing pan
English roast beef
medium
2
210
2
200
51 - 55
On wire shelf and deep roast-
ing pan
English roast beef
well done
2
210
2
200
55 - 60
On wire shelf and deep roast-
ing pan
Shoulder of pork
2
180
2
170
120 - 150
On deep roasting pan
Shin of pork
2
180
2
160
100 - 120
2 pieces on deep roasting pan
Lamb
2
190
2
190
110 - 130
Leg
Chicken
2
200
2
200
70 - 85
Whole on deep roasting pan
Turkey
1
180
1
160
210 - 240
Whole on deep roasting pan
Duck
2
175
2
160
120 - 150
Whole on deep roasting pan
Goose
1
175
1
160
150 - 200
Whole on deep roasting pan
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 on deep roasting pan
FISH
TYPE OF DISH
Conventional
cooking
Fan forced cook-
ing
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Trout / Sea bream
2
190
2 (1 and
3)
175
40 - 55
3 - 4 fishes
Tuna fish / Sal-
mon
2
190
2 (1 and
3)
175
35 - 60
4 - 6 fillets
24
Содержание KOU20601
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