User manual

• Stop the oven approximately 10 minutes
before the end of roasting time to use the
residual heat.
Beef
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Port roast 1 - 1,5 kg Conventional 1 200 - 250 2:00 - 2:30
Roast beef or fillet for each
cm of thick-
ness
- rare
1)
for each cm
of thickness
Convection
grilling
1 190 - 200 0:05 - 0:06
- medium for each cm
of thickness
Convection
grilling
1 180 - 190 0:06 - 0:08
- well done for each cm
of thickness
Convection
grilling
1 170 - 180 0:08 - 0:10
1) preheat the oven
Pork
Type of meat Quantity Oven function Shel
f lev-
el
Tempera-
ture °C
Time
(h:min)
Shoulder, neck, ham joint 1 - 1.5 kg Convection
grilling
1 160 - 180 1:30 - 2:00
Chop, spare rib 1 - 1.5 kg Convection
grilling
1 170 - 180 1:00 - 1:30
Meat loaf 750 g - 1 kg Convection
grilling
1 160 - 170 0:45 - 1:00
Porknuckle (precooked) 750 g - 1 kg Convection
grilling
1 150 - 170 1:30 - 2:00
Veal
Type of meat Quantity Oven function Shel
f lev-
el
Tempera-
ture °C
Time
(h:min)
Roast Veal 1 kg Convection
grilling
1 160 - 180 1:30 - 2:00
Knuckle of veal 1,5 -2 kg Convection
grilling
1 160 - 180 2:00 - 2:30
Lamb
Type of meat Quantity Oven function Shel
f lev-
el
Tempera-
ture °C
Time
(h:min)
Leg of lamb, roast lamb 1 - 1,5 kg Convection
grilling
1 150 - 170 1:15 - 2:00
Saddle of lamb 1 - 1,5 kg Convection
grilling
1 160 - 180 1:00 - 1:30
14 electrolux