User manual

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