Electrolux EOB53202 - Page 12

TYPE OF
DISH
Conventional
cooking
Fan cooking
Fan forced
cooking
Cook-
ing time
[min]
Notes
Level
Tem
p
[°C]
Level
Tem
p
[°C]
Level
Tem
p
[°C]
Shoulder of
pork
2 180 2 170 2 170 120-150 On deep roasting pan
Shin of pork 2 180 2 160 2 160 100-120 2 pieces on deep
roasting pan
Lamb 2 190 2 190 2 190 110-130 Leg
Chicken 2 200 2 200 2 200 70-85 Whole on deep roast-
ing pan
Turkey 1 180 1 160 1 160 210-240 Whole on deep roast-
ing pan
Duck 2 175 2 160 2 160 120-150 Whole on deep roast-
ing pan
Goose 1 175 1 160 1 160 150-200 Whole on deep roast-
ing pan
Rabbit 2 190 2 175 2 175 60-80 Cut in pieces
Hare 2 190 2 175 2 175 150-200 Cut in pieces
Pheasant 2 190 2 175 2 175 90-120 Whole on deep roast-
ing pan
FISH
TYPE OF
DISH
Convention-
al cooking
Fan cooking
Fan forced
cooking
Cook-
ing time
[min]
Notes
Level
Tem
p
[°C]
Level
Tem
p [°C]
Level
Tem
p
[°C]
Trout/Sea
bream
2 190 2 (1
and
3)
175 2 (1
and
3)
175 40-55 3-4 fishes
Tuna fish/
Salmon
2 190 2 (1
and
3)
175 2 (1
and
3)
175 35-60 4-6 fillets
Grilling
Preheat the empty oven for 10 mi-
nutes, before cooking.
Quantity Grilling Cooking time in mi-
nutes
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
Pork chops 4 600 3 250 12-16 12-14
Chicken (cut in 2) 2 1000 3 250 30-35 25-30
Kebabs 4 / 3 250 10-15 10-12
12 electrolux