Electrolux EOB32100 - page 13

Type of meat Quantity Oven function Shel
f lev-
el
Tempera-
ture °C
Time
(h:min)
Duck 1.5 - 2 kg Convection
grilling 1180 - 200 1:15 - 1:45
Goose 3.5 - 5 kg Convection
grilling 1160 - 180 2:30 - 3:30
Turkey 2.5 - 3.5 kg Convection
grilling 1160 - 180 1:45 - 2:30
Turkey 4 - 6 kg Convection
grilling 1140 - 160 2:30 - 4:00
Fish ( steamed)
Type of meat Quantity Oven function Shel
f lev-
el
Tempera-
ture °C
Time
(h:min)
Whole fish 1 - 1,5 kg Conventional 1210 - 220 0:45 - 1:15
Meat Probe
To see which oven function you must
use please refer to the oven functions
list in Daily use chapter.
Beef
Food to be cooked Meat core temperature in °C
Rib steak or fillet steak rare 45 - 50
Rib steak or fillet steak medium 60 - 65
Rib steak or fillet steak well done 75 - 80
Pork
Food to be cooked Meat core temperature in °C
Shoulder of pork, ham joint, neck 80 - 82
Chop (saddle), smoked pork loin 75 - 80
Meat loaf 75 - 80
Veal
Food to be cooked Meat core temperature in °C
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food to be cooked Meat core temperature in °C
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb, leg of lamb 75 - 80
Game
Food to be cooked Meat core temperature in °C
Saddle of hare 70 - 75
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