Electrolux 49002VMN user manual HOT AIR Or Conventional Cooking If Available, Browning

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HOT AIR	OR CONVENTIONAL COOKING				(IF AVAILABLE)
Roasting
Meat		Temperature [°C]			Cooking Time
Beef/Beef boned		170 - 190		20-35 minutes per 0.5 kb (1
				lb) and 20-30 minutes over
Mutton/Lamb		170 - 190		20-35 minutes per 0.5 kb (1
				lb) and 25-35 minutes over
Pork/Veal/Ham		170 - 190		30-40 minutes per 0.5 kb (1
				lb) and 30-40 minutes over
Chicken		180 - 200		20-25 minutes per 0.5 kb (1
				lb) and 20 minutes over
Turkey/Goose				15-20 minutes per 0.5 kg (1
		170 - 190		lb) up to 3.5 kg (7 lb) then 10
				minutes per 0.5 kg (1 lb) over
						3.5 kg (7 lb)
Duck		180 - 200		25-35 minutes per 0.5 kb (1
				lb) and 25-30 minutes over
Pheasant		170 -190		35-40 minutes per 0.5 kb (1
				lb) and 35-40 minutes over
Rabbit		170 - 190		20 minutes per 0.5 kb (1 lb)
					and 20minutes over
BROWNING
Beef
Type of meat		Shelf	Temperature °C				Time in minutes
							per kg meat
Rump steak		2-3	200				total 10
- browning
Rump steak		2-3	150				50-60
- roasting
Roast beef		1-2	160				90-120
Veal
Type of meat		Shelf	Temperature °C				Time in minutes
							per kg meat
Fillet of beef 1)		2-3	160				60-70

1)Other. Can be browned off after roasting under the grill or with top/bottom heat at 250°C. If you are using a meat probe, remove it before grilling.