Type of meat
Duck
Goose
Turkey
Turkey
Quantity
1.5- 2 kg
3.5- 5 kg
2.5- 3.5 kg
4 - 6 kg
Oven function
Convection
grilling
Convection
grilling
Convection
grilling
Convection
grilling
Shel |
| Tempera- |
f lev- |
| ture °C |
el |
|
|
1 |
| 180 - 200 |
|
|
|
1 |
| 160 - 180 |
|
|
|
1160 - 180
1140 - 160
electrolux 13
Time
(h:min)
1:15 - 1:45
2:30 - 3:30
1:45 - 2:30
2:30 - 4:00
Fish ( steamed)
Type of meat
Whole fish
Meat Probe
Quantity
1 - 1,5 kg
Oven function
Conventional
Shel |
| Tempera- |
f lev- |
| ture °C |
el |
|
|
1 |
| 210 - 220 |
|
|
|
Time
(h:min)
0:45 - 1:15
To see which oven function you must use please refer to the oven functions list in Daily use chapter.
Beef
Food to be cooked
Rib steak or fillet steak rare
Rib steak or fillet steak medium
Rib steak or fillet steak well done
Meat core temperature in °C
45 - 50
60 - 65
75 - 80
Pork
Food to be cooked
Shoulder of pork, ham joint, neck Chop (saddle), smoked pork loin Meat loaf
Meat core temperature in °C
80 - 82
75 - 80
75 - 80
Veal
Food to be cooked
Roast veal
Knuckle of veal
Mutton / lamb
Food to be cooked
Leg of mutton
Saddle of mutton
Roast lamb, leg of lamb
Game
Food to be cooked
Saddle of hare
Meat core temperature in °C
75 - 80
85 - 90
Meat core temperature in °C
80 - 85
80 - 85
75 - 80
Meat core temperature in °C
70 - 75
