User manual

Baking result Possible cause Remedy
Food positioned too high in the
oven is receiving too much top
heating, when using top and
bottom heating, and the oppo-
site effect when placed too low.
Check in the table or recipe that
you have chosen the correct po-
sition.
Cakes/oven dishes are pale in
colour.
Aluminium foil, a tray or a roast-
ing pan on the bottom of the
oven is blocking the bottom
heating.
Make sure that there is nothing
in the bottom of the oven.
Light-coloured baking tins pro-
duce paler cakes than dark-col-
oured tins.
Change to darker-coloured bak-
ing tins.
Roasting table
Type of meat Temperature
o
C
Conventional
Oven
level
Minutes Temp.
o
C
Hot air
o
C
Oven level
Beef
Roast beef
- rare 125 2 55-75 120 50-55 2
- medium 125 2 75-85 120 55-60 2
- well done 125 2 100-130 120 70-75 2
Pork
Ham joint 170 2 90-105 160 80 2
Loin of pork 170 2 105 160 85 2
Chop, spare rib 175 2 90 165 - 1+4
Meat loaf 170 2 60-70 160 75-80 2
Veal/Lamb
Roast veal/lamb
- medium 170 2 90 160 70 2
- well done 170 1 105 160 75 2
Poultry
Chicken, poulard 190 2 50-60 180 85 2
Chicken/turkey
fillet
220 3 35-50 200 75 2
Turkey, poulard
or half
170 1 45-55 160 90 2
Duck 160 2 40-55 150 2
Goose 160 1-2 40-55 150 2
Fish
Boiling of fish 100-110 2 50-70
Trout. 200-250 g 200 3 20-25 190 3
Pike-perch. ca. 1
kg
220 3 25-30 200 3
Whole fish 200 2 30-35 190 65 3
22 electrolux