Electrolux EKI6762AOX User Manual page 29

Type of meat
Neck fillets
Ham
Poultry
Type of meat
Turkey breast
10.19 Low temperature cooking
Use the function to prepare lean, tender
pieces of meat and fish.
The oven gets the pre set temperature
and a signal operates. Then, the oven au-
tomatically sets to a lower temperature to
continue cooking.
Always cook without a lid in Low
Temperature Cooking.
1. Sear the meat in a pan in a very high
heat.
10.20 Low Temperature Cooking Table
Type of
Weight g
meat
Roast beef
800-1000
(well done)
Roast beef
1200-1600
(well done)
Rib of beef 600-1000
Shoulder of
beef, bone- 3,5 cm high
less
Tenderloin
of beef, 600-1000
whole
Tenderloin
of beef, 2,5 cm high
sliced
Entrecote 1,5 cm high
T-bone 2 cm high
Shelf
2-3
1-2
Shelf
2-3
2.
3.
Preparation time total (mins)
Setting
150°C
150°C
150°C
150°C
120°C
120°C
120°C
120°C
Temperature at centre
Temperature at centre
Put the meat in a roasting dish or di-
rectly on the oven shelf. Put the tray
below the shelf to catch the fat.
Set oven function Low temperature
cooking, change the temperature, if
necessary, and cook until done (see
table).
You cannot use Low temperature
cooking together with the clock
functions: Duration and End.
Shelf Red (rare)
2 90-110
2 120-130
3 55-75
3 -
3 65-75
3 20-25
3 15-25
3 25-30
ENGLISH 29
of meat
75-80
70-75
of meat
75-80
Pink (me-
dium)
130-140
160-170
95-110
70-80
90-110
35-45
30-35
35-40