User manual

14 electrolux
Roasting table
Type of meat
Amount
Weight
Oven
level
Te m pe r a-
ture
ºC
Time
Mins.
Beef
Pot roast 1-1.5 kg 1 200-250 120-150
Roast beef or fillet 1
per cm. of thick-
ness
- rare per cm. of thickness 1 230-250
1)
6-8
- medium per cm. of thickness 1 230-250
1)
8-10
- well done per cm. of thickness 1 210-230
1)
10-12
Pork
Shoulder, neck, ham joint, 1-1.5 kg 1 210-220 90-120
Chop, spare rib 1-1.5 kg 1 180-190 60-90
Meat loaf 750 g-1 kg 1 170-180 45-60
Knuckles of pork (pre-cooked) 750 g-1 kg 1 210-220 90-120
Veal
Roast veal 1 kg 1 210-220 90-120
Knuckle of veal 1.5-2 kg 1 210-225 120-150
Lamb
Leg of lamb, roast lamb 1-1.5 kg 1 210-220 75-120
Saddle of lamb 1-1.5 kg 1 210-220 60-150
Game
Saddle of hare, leg of hare up to 1 kg 3 220-250
1)
25-40
Saddle of venison 1.5-2 kg 1 210-220 60-150
Haunch of venison 1.5-2 kg 1 180-200 75-110
Poultry
Poultry portions (4 to 6 pieces)
each
200-250g
1 220-250 35-50
Chicken halves (2 to 4 pieces)
each
400-500 g
1 220-250 35-50
Chicken, poulard 1-1.5 kg 1 220-250 45-75
Duck 1.5-2 kg 1 210-220 60-150
Goose 3.5-5 kg 1 200-210 150-180
Tur key
2.5-3.5 kg
4-6 kg
1
200-210
180-200
150-120
150-240
Fish (steamed)
Whole fish 1-1.5 kg 1 210-220 45-75
1) Pre-heat the oven