Electrolux EK 5741 manual Cooking Chart, Meat and Poultry Roasting Chart, see meat + poultry

Cooking Chart

These charts are intended as a guide only. It may be necessary to increase or decrease the temperatu- re to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.

Food	Temperature (°C)	Runner	Cooking
		Positions	Time (mins)
Biscuits - small cakes	160-180	2	25-30
Bread, buns, yeast, doughs	200-220	2	35-45
Casseroles	150-170	1-2	90-180
Queen Victoria sponge	170-190	1-2	20-30
Cakes - madeira, rich fruit	150-170	2	90-150
Choux pastry, eclairs	200-220	2	30-35
Fish	200-220	2	20-40
Fruit pies, plate tarts, crumbles	180-200	2	50-65
Meringues	90-100	2	90-150
Milk puddings	140-160	2	90-150
Pate, terrine (in baine-marie)	160-180	1-2	60-90
Pizzas	200-230	1-2	25-30
Puff pastry, sausage rolls, vol-au-vents	200-220	2	15-25
Quiches, flans	170-200	1-2	50-60
Scones	200-220	2	8-15
Souffle	200-220	2	35-45
Stuffed vegetables	200-220	2	35-45
Roast meat & poultry	180-200	2	see meat + poultry
			roasting chart
Yorkshire pudding	200-220	2	40-50
Keep food warm, heat dishes	90-100	2

Meat and Poultry Roasting Chart

Meat	Cooking Time
Beef	20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned	25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb	25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal	30-40 mins per 1/2kg (lb) + 30-40 mins
Ham	30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken	15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose	15-20 mins per 1/2kg (lb) up to 3.5kg
(7.5lb)	+ 15 mins
Duck	25-35 mins per 1/2kg (lb) + 20 mins

When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre temperature has reached the required tem- perature (see table below).

MEAT	TEMPERATURES
Beef	Rare - 60°C
	Medium - 70°C
	Well Done - 80°C
Pork	Well Done - 80°C
Lamb	Medium - 70°C
	Well Done - 80°C

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