Electrolux B 4100 manual Table Roasting, casseroles, au gratin, Operating Instructions

Operating Instructions

Table: Roasting, casseroles, au gratin

Poultry,	Quantity	Fan Cooking		Conventional1		Rotitherm 2
Game, Fish,								Time
	approx.		U		O		I
Vegetables
		Shelf		Shelf		Shelf
		posi-	Tempe-	posi-	Tempe-	Posi-	Tempe-
		tion	rature	tion	rature	tion	rature	Hr.: Min.
		from	°C	from	°C	from	°C
		top		top		top
Casseroles,
miscellan.
Casseroles	1 kg/	4	150	4	160-170	-	-	2:30-3:00
	2 lbs
Lancashire	1 kg/	4	150-160	4	180-190	-	-	2:15-2:30
Hot Pot	2 lbs
Moussaka	1 kg/	4	170-180	4	210-215	-	-	0:40-0:50
	2 lbs
Meat Loaf	675 g/	4	170-180	4	200-210	4	160-170	1:00-1:10
	1.5 lbs
Poultry/
Game
Chicken	1 kg/	4	170-180	4	200-220	4	160	0:50-1:10
	2 lbs
Chicken	1.5 kg/	4	170-180	4	200-220	4	160	1:15-1:30
	3 lbs
Duck	1.5-2 kg/	4	180-190	4	210-220	4	160	1:15-1:45
	3.5-4 lbs			or 5
Goose	3.5-5 kg/	4	170-180	4	200-210/	4	130-140	2:30-3:00
	8-10 lbs	or 5		or5	250	or5
Turkey	2.5-3.5 kg	4	160	4	180-200	4	140-150	1:30-2:00
	5-7 lbs			or 5		or 5
Turkey	4-6 kg/	4	150-160	4	180-200	4	130-140	2:30-4:00
	8-13 lbs	or 5		or 5		or 5
Pheasant,	1 kg/	3		3		3
Wild Duck,			210		210-220		170-180	0:30-1:00
	2 lbs	or 4		or 4		or4
Rabbit
Partridge/	per	3	190-200	3	210-220	3	170-180	0:30-0:50
Pigeon	300-500 g	or 4		or 4		or 4

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