Electrolux KODDP71X User Manual page 23

Veal
Food Tempera‐
ture (°C)
Roast veal, 160 - 180
1 kg
Knuckle of 160 - 180
veal, 1.5 - 2
kg
Lamb
Food Tempera‐
ture (°C)
Leg of lamb, 150 - 170
roast lamb,
1 - 1.5 kg
Saddle of 160 - 180
lamb, 1 - 1.5
kg
Poultry
Food Tempera‐
ture (°C)
Poultry por‐ 200 - 220
tions, 0.2 -
0.25 kg
each
10.6 Defrost
Food Quantity
(kg)
Chicken 1.0
Meat 1.0
0.5
Trout 0.15
Strawberries 0.3
Butter 0.25
Cream 2 x 0.2
Gateau 1.4
Food
Time (min)
Chicken,
90 - 120
half, 0.4 -
0.5 kg each
120 - 150
Chicken,
poulard, 1 -
1.5 kg
Duck, 1.5 -
2 kg
Time (min)
Goose, 3.5 -
5 kg
100 - 120
Turkey, 2.5 -
3.5 kg
40 - 60
Turkey, 4 - 6
kg
Fish (steamed)
Food
Time (min)
Whole fish,
30 - 50
1 - 1.5 kg
Defrosting Further defrost‐
time (min) ing time (min)
100 - 140 20 - 30
100 - 140 20 - 30
90 - 120
25 - 35 10 - 15
30 - 40 10 - 20
30 - 40 10 - 15
80 - 100 10 - 15
60 60
ENGLISH
Tempera‐ Time (min)
ture (°C)
190 - 210 35 - 50
190 - 210 50 - 70
180 - 200 80 - 100
160 - 180 120 - 180
160 - 180 120 - 150
140 - 160 150 - 240
Tempera‐ Time (min)
ture (°C)
210 - 220 40 - 60
Comments
Place chicken on an up‐
turned saucer placed on
a large plate. Turn half‐
way through.
Turn halfway through.
-
-
-
Cream can also be
whipped when still
slightly frozen in places.
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