usage, tables and tips electrolux 31
Table: Roasting, casseroles, au
gratin
Poultry, Game, Fish,
Vegetables
Quantity approx.
Convection with ring
heating element
Time
Shelf
position
Tem p e r a -
ture °C
Hrs. : Min.
Casseroles, miscellaneous
Casseroles 1 kg/2 lbs 1 150 2:30-3:00
Lancashire, Hot Pot 1 kg/2 lbs 1 150-160 2:15-2:30
Moussaka 1 kg/2 lbs 1 170-180 0:40-0:50
Meat Loaf 675 g/1.5 lbs 1 170-180 1:00-1:10
Poultry / Game
Chicken 1 kg/2 lbs 1 170-180 0:50-1:10
Chicken 1.5 kg/3 lbs 1 170-180 1:15-1:30
Duck 1.5-2 kg/3.5-4 lbs 1 180-190 1:15-1:45
Goose 3.5-5 kg/ 8-10 lbs 1 170-180 2:30-3:00
Turkey 2.5-3.5 kg/5-7 lbs 1 160 1:30-2:00
Turkey 4-6 kg/8-13 lbs 1 150-160 2:30-4:00
Pheasant, Wild Duck, Rabbit 1 kg/2 lbs 3 210 0:30-1:00
Partridge/Pigeon per 300-500g 3 190-200 0:30-0:50
Fish (baked, steamed)
Whole fish 1-1.5 kg/2-3 lbs 1 160-170 0:45-1:15
Fish pies, bakes
750 g-1 kg/
1.5-2 lbs
3 170-190 0:30-1:00
Vegetables
Stuffed pepper/aubergines 1 180-190 0:30-1:00
Au gratin dishes 3 180-200 0:15-0:45
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