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32 electrolux
Meat probe Table
Food to be Cooked
Beef
Rib steak or fillet steak rare
medium
well done
Pork
Shoulder of pork, ham joint, neck
Chop (saddle), smoked pork loin
Meat loaf
Veal
Roast veal
Knuckle of veal
Mutton / lamb
Leg of mutton
Saddle of mutton
Roast lamb, leg of lamb
Game
Saddle of hare
Leg of hare
Whole hare
Saddle of venison
Leg of venison
Low temperature cooking
Oven function: Low temperature
cooking
With the oven function Low temperature
cooking
meat 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.
The oven heats up to the selected or pre-set
temperature. When this temperature is
reached, an acoustic signal sounds. After 10
minutes the oven switches to a lower tem-
perature to continue cooking.
We recommend120°C for smaller pieces of
meat, e. g. steaks
150°C is recommended for larger pieces of
meat, e. g. fillet of beef.
Meat Core Temperature
Important: Insert the grease filter
1
when roasting.
When using the oven function Low tem-
3
perature cooking
covered without a cover.
1.
Sear the meat in a pan over a very high
heat.
2.
Place meat in a roasting dish or directly
on the oven shelf with a tray underneath
to catch the fat.
3.
Place in the oven. Select oven function
Low temperature cooking
temperature, if necessary, and cook until
done. (See table.)
The oven function Low temperature
3
cooking
is not possible together
with the clock functions Cook
time
and End time
45 - 50 °C
60 - 65 °C
70 - 75 °C
80 - 82 °C
75 - 80 °C
75 - 80 °C
75 - 80 °C
85 - 90 °C
80 - 85 °C
80 - 85 °C
70 - 75 °C
70 - 75 °C
70 - 75 °C
70 - 75 °C
70 - 75 °C
70 - 75 °C
always cook dishes un-
change the
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