Electrolux 40036VI-WN user manual Beef

			Oven - Helpful hints and tips
							17
Beef
Type of meat	Quantity	Oven	Shelf		Temperature	Time (h:min)
		function	level		°C
Port roast	1 - 1,5 kg		1	200 - 250		2:00 - 2:30
Roast beef or fillet						for each cm
						of thickness
- rare1)	for each cm of		1	190 - 200		0:05 - 0:06
	thickness
- medium	for each cm of		1	180 - 190		0:06 - 0:08
	thickness
- well done	for each cm of		1	170 - 180		0:08 - 0:10
	thickness
1) preheat the oven
Pork
Type of meat	Quantity	Oven	Shelf		Temperature	Time (h:min)
		function	level		°C
Shoulder, neck, ham joint	1 - 1.5 kg		1	160 - 180		1:30 - 2:00
Chop, spare rib	1 - 1.5 kg		1	170 - 180		1:00 - 1:30
Meat loaf	750 g - 1 kg		1	160 - 170		0:45 - 1:00
Porknuckle (precooked)	750 g - 1 kg		1	150 - 170		1:30 - 2:00
Veal
Type of meat	Quantity	Oven	Shelf		Temperature	Time (h:min)
		function	level		°C
Roast Veal	1 kg		1		160 - 180	1:30 - 2:00
Knuckle of veal	1,5 -2 kg		1		160 - 180	2:00 - 2:30
Lamb
Type of meat	Quantity	Oven	Shelf		Temperature	Time (h:min)
		function	level		°C
Leg of lamb, roast lamb	1 - 1,5 kg		1	150 - 170		1:15 - 2:00
Saddle of lamb	1 - 1,5 kg		1	160 - 180		1:00 - 1:30
Game
Type of meat	Quantity	Oven	Shelf		Temperature	Time (h:min)
		function	level		°C
Saddle of hare, leg of hare1)	up to 1 kg		3	220 - 250		0:25 - 0:40
Saddle of venison	1,5 - 2 kg		1	210 - 220		1:15 - 1:45
Haunch of venison	1,5 - 2 kg		1	200 - 210		1:30 - 2:15

1) preheat the oven