Electrolux EOF3H54X - Page 18

BEEF
(°C) (min)
Roast beef or fillet, rare 190 - 200 5 - 6
Roast beef or fillet, me‐
dium
180 - 190 6 - 8
Roast beef or fillet, well
done
170 - 180 8 - 10
PORK
(°C) (min)
Shoulder / Neck / Ham
joint, 1 - 1.5 kg
160 - 180 90 - 120
Chops / Spare rib, 1 -
1.5 kg
170 - 180 60 - 90
Meatloaf, 0.75 - 1 kg 160 - 170 50 - 60
Pork knuckle, pre‐
cooked, 0.75 - 1 kg
150 - 170 90 - 120
VEAL
(°C) (min)
Roast veal, 1 kg 160 - 180 90 - 120
Veal knuckle, 1.5 - 2 kg 160 - 180 120 - 150
LAMB
(°C) (min)
Lamb leg / Roast lamb,
1 - 1.5 kg
150 - 170 100 - 120
LAMB
(°C) (min)
Lamb saddle, 1 - 1.5
kg
160 - 180 40 - 60
POULTRY
(°C) (min)
Poultry, portions, 0.2 -
0.25 kg each
200 - 220 30 - 50
Chicken, half, 0.4 - 0.5
kg each
190 - 210 35 - 50
Chicken, poulard, 1 -
1.5 kg
190 - 210 50 - 70
Duck, 1.5 - 2 kg 180 - 200 80 - 100
Goose, 3.5 - 5 kg 160 - 180 120 - 180
Turkey, 2.5 - 3.5 kg 160 - 180 120 - 150
Turkey, 4 - 6 kg 140 - 160 150 - 240
FISH
(STEAMED) (°C) (min)
Whole fish, 1 - 1.5 kg 210 - 220 40 - 60
11.5 Defrost
(kg)
Defrosting time
(min)
Further defrosting
time (min)
Chicken 1 100 - 140 20 - 30 Place chicken on an up‐
turned saucer placed on a
large plate. Turn halfway
through.
18 ENGLISH