User manual

MEAT
TYPE OF DISH
Conventional cook-
ing
Cooking time
[min]
Notes
Level
Temp
[°C]
Beef 2 200 50-70 On oven shelf and deep roasting
pan
Pork 2 180 90-120 On oven shelf and deep roasting
pan
Veal 2 190 90-120 On oven shelf and deep roasting
pan
English roast beef
rare
2 210 44-50 On oven shelf and deep roasting
pan
English roast beef
medium
2 210 51-55 On oven shelf and deep roasting
pan
English roast beef
well done
2 210 55-60 On oven shelf and deep roasting
pan
Shoulder of pork 2 180 120-150 On deep roasting pan
Shin of pork 2 180 100-120 2 pieces on deep roasting pan
Lamb 2 190 110-130 Leg
Chicken 2 200 70-85 Whole on deep roasting pan
Turkey 1 180 210-240 Whole on deep roasting pan
Duck 2 175 120-150 Whole on deep roasting pan
Goose 1 175 150-200 Whole on deep roasting pan
Rabbit 2 190 60-80 Cut in pieces
Hare 2 190 150-200 Cut in pieces
Pheasant 2 190 90-120 Whole on deep roasting pan
FISH
TYPE OF DISH
Conventional cook-
ing
Cooking time
[min]
Notes
Level
Temp
[°C]
Trout/Sea bream 2 190 40-55 3-4 fishes
Tuna fish/Salmon 2 190 35-60 4-6 fillets
Grilling
Preheat the empty oven for 10 minutes,
before cooking.
Quantity Grilling Cooking time in minutes
TYPE OF DISH Pieces g
level
Temp.
(°C)
1st side 2nd side
Fillet steaks 4 800 3 250 12-15 12-14
Beef steaks 4 600 3 250 10-12 6-8
Sausages 8 / 3 250 12-15 10-12
8 electrolux