Electrolux EOE8P31V User Manual page 29

VEAL
(°C)
Roast veal, 1 kg 160 - 180 90 - 120
Veal knuckle, 1.5 160 - 180 120 - 150
- 2 kg
LAMB
(°C)
Lamb leg / Roast 150 - 170 100 - 120
lamb, 1 - 1.5 kg
Lamb saddle, 1 - 160 - 180 40 - 60
1.5 kg
POULTRY
(°C)
Poultry, portions, 200 - 220 30 - 50
0.2 - 0.25 kg
each
Chicken, half, 190 - 210 35 - 50
0.4 - 0.5 kg each
Chicken, pou‐ 190 - 210 50 - 70
lard, 1 - 1.5 kg
Duck, 1.5 - 2 kg 180 - 200 80 - 100
Goose, 3.5 - 5 160 - 180 120 - 180
kg
(min)
Turkey, 2.5 - 3.5
kg
Turkey, 4 - 6 kg
(min)
Whole fish, 1 -
1.5 kg
12.5 Slow Cooking
This function allows you to prepare lean,
tender meat and fish. It is not applicable
for: poultry, fatty roast pork, pot roast.
Food Sensor temperature should not be
higher than 65 °C.
1. Sear the meat for 1 - 2 minutes on
each side in a pan over high heat.
(min)
2. Put the meat in the roasting pan or
directly on the wire shelf. Put a tray
below the wire shelf to collect fat.
Always cook without a lid while using
this function.
3. Use Food Sensor.
4. Select the function: Slow Cooking.
You can set the temperature
between 80 °C and 150 °C for the
first 10 minutes. The default is 90 °C.
Set the temperature for Food Sensor.
5. After 10 minutes, the oven
automatically lowers the temperature
to 80 °C.
POULTRY
(°C)
160 - 180 120 - 150
140 - 160 150 - 240
FISH (STEAMED)
(°C)
210 - 220 40 - 60
ENGLISH 29
(min)
(min)