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20 electrolux
Food to be roasted
Meat loaf (750-1,000 g)
Knuckle of pork (pre-cooked) (750-1,000g) 1
Beef
Pot roast (1,000-1,500 g)
Roast beef or sirloin, per cm of thickness
Veal
Pot roast (1,000-1,500 g)
Knuckle of veal (1500-2000 g)
Lamb
Leg of lamb (1,000-1,500 g)
Saddle of lamb (1,000-1,500 g)
Quick roast items cooked on a baking tray
Sausages 'Cordon bleu'
Small sausages
Schnitzel or chops, breaded
Rissoles
Fish (steamed)
Whole fish (1,000-1,500g)
Poultry
Chicken, spring chicken (1-1.5 kg)
Chicken half (per 400-500 g)
Poultry pieces (per 200-250 g)
Duck (1500-2000 g)
Game
Saddle of hare, leg of hare (up to 1,000 g)
Saddle of venison (1,500-2,000 g)
Leg of venison (1,500-2,000 g)
1) Pre-heat oven
Low temperature cooking
Oven function: Low temperature cook-
ing
With the Low Temperature Cooking oven
function the joint becomes beautifully tender
and remains particularly succulent.
We recommend Low Temperature Cooking
for pieces of tender, lean meat and fish.
Low Temperature Cooking is not suitable for
e. g. pot roasts or fatty pork roasts.
Fan oven with ring heating element
Shelf position
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
The oven heats up to the pre-set tempera-
ture. When this temperature is reached, a
signal sounds. After that, the oven automat-
ically switches to a lower temperature to con-
tinue cooking.
Always cook dishes uncovered when
using the
Cooking oven function ohne Deckel
garen .
Temperature
Time in hours:
°C
180-200
0:45-1:00
170-190
1:30-2:00
180-200
2:00-2:30
1)
0:06-0:09 min.
210-230
per cm of thick-
ness
170-190
1:30-2:00
170-190
2:00-2:30
170-190
1:15-2:00
180-200
1:00-1:30
1)
0:05-0:08
220-230
1)
0:12-0:15
220-230
1)
0:15-0:20
220-230
1)
0:15-0:20
210-220
210-220
0:45-1:15
190-210
0:45-1:15
200-220
0:35-0:50
200-220
0:35-0:50
180-200
1:15-1:45
1)
0:25-0:40
220-230
210-220
1:15-1:45
200-210
1:30-2:15
Low Temperature
mins.
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