46 electrolux uses, tables and tips
Roasting table
Food to be roasted
Convection with ring heating element
Oven level Temperature
°C
Time
Hours: Mins.
Pork
Shoulder, neck, ham joint (1,000-
1,500g) 1170-190 1:30-2:00
Chops, Kasseler (smoked loin of
pork) (1,000-1,500g) 1180-200 1:00-1:30
Meat loaf (750-1,000 g) 1180-200 0:45-1:00
Knuckle of pork (pre-cooked) (750-
1,000g) 1170-190 1:30-2:00
Beef
Pot roast (1,000-1,500g) 1180-200 2:00-2:30
Roast beef or filet, per cm of thick-
ness 1210-230*
0:06-0:09
per cm of thick-
ness
Veal
Roast veal, 1,000 g 1170-190 1:30-2:00
Knuckle of veal (1,500-2,000g) 1170-190 2:00-2:30
Lamb
Leg of lamb (1,000-1,500g) 1170-190 1:15-2:00
Saddle of lamb (1,000-1,500g) 1180-200 1:00-1:30
Quick roast items cooked on a baking tray
Sausages ‘cordon bleu’ 1220-230* 0:05-0:08
Small sausages 1220-230* 0:12-0:15
Schnitzel or chops, crumbed 1220-230* 0:15-0:20
Rissoles 1210-220* 0:15-0:20
Fish (steamed)
Whole fish (1,000-1,500g) 1210-220 0:45-1:15
Poultry
Chicken, poulard (1-1.5kg) 1190-210 0:45-1:15
Chicken halves, (400-500 g each) 1200-220 0:35-0:50
Chicken pieces (200-250 g each) 1200-220 0:35-0:50
Duck (1,500-2,000 g) 1180-200 1:15-1:45