Loading ...
Loading ...
Loading ...
Pork
Food Quantity (g) Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Shoulder, neck, ham joint 1000 - 1500 170 - 190 90 - 120 1
Chops, smoked loin of
pork
1000 - 1500 180 - 200 60 - 90 1
Meat loaf 750 - 1000 180 - 200 45 - 60 1
Knuckle of pork (pre-
cooked)
750 - 1000 170 - 190 90 - 120 1
Beef
Food Quantity Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Pot roast 1000 - 1500 g 180 - 200 120 - 150 1
Roast beef or sirloin
1)
per cm of
thickness
210 - 230 6 - 9 per cm of
thickness
1
1)
Preheat the oven.
Veal
Food Quantity (g) Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Pot roast 1000 - 1500 170 - 190 120 - 150 1
Knuckle of veal 1500 - 2000 170 - 190 120 - 150 1
Lamb
Food Quantity (g) Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Leg of lamb 1000 - 1500 170 - 190 75 - 120 1
Saddle of lamb 1000 - 1500 180 - 200 60 - 90 1
Quick roast items cooked on a baking tray
Food Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Sausages 'Cordon bleu'
1)
220 - 230 5 - 8 1
Small sausages
1)
220 - 230 12 - 15 1
Schnitzel or chops, breaded
1)
220 - 230 15 - 20 1
Rissoles
1)
210 - 220 15 - 20 1
1)
Preheat the oven.
www.electrolux.com28
Loading ...
Loading ...
Loading ...