Electrolux EOB 998 - Page 35

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– The cooking times are nominal values and varies according to size and quantity.
Interval cooking
Oven funktion
Temperature
of  C
Minutes of time Runner
Regenerating of menus
6 plates ø 24 cm
140 15 – 20 1, 3 +5
Roast pork 1 kg 180 55 – 65 2
Roast beef 1 kg 180 55 – 65 2
Roast veal 1 kg 180 45 – 55 2
Fleischkäse roh 500 gr 180 30 – 40 2
Cured spare–rip of pork 600 – 1000 gr
watering for 2 hours
180 35 – 45 2
Chicken 1 kg 180 45 – 55 2
Duck 1,5 – 2 kg 180 55 – 65 2
Goose 3 kg 170 130 – 170 1
Potato soufflé
Leek and potato soufflé
180 40 – 50 2
Noodle soufflé 180 35 – 45 2
Lasagne 180 45 – 50 2
Bread 500 – 1000 gr 190 – 200 50 – 60 2
Rolls 50 – 60 gr 200 – 210 20 – 25 2
– The cooking times are nominal values and varies according to size and quantity.
– The temperature in the middle of the meat ought to be 60 – 63 °C before switching to steam cooking.
Hot air and
steam cooking in
succession
Oven
funktion
Temp.
of  C
Minutes
of time
for meat
Oven
funktion
Minutes of
time for
meat and
garnishings
Runner
Roast beef 1 kg
Brussels sprouts, maize
180 50 – 60 30 – 35
1
3
Roast pork 1 Kg
Potatoes, vegetables, gravy
180 40 – 50 30 – 35
1
3
Roast veal 1 kg
Rice, vegetables
180 40 – 50 30 – 35
1
3
Chicken 1 kg, fried potatoes
Tomatos overcrust
190 40 – 50
30
10
1
4