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22 electrolux
Baking result
Cakes/oven dishes are pale in
colour.
Roasting table
Type of meat
Beef
Roast beef
- rare
125
- medium
125
- well done
125
Pork
Ham joint
170
Loin of pork
170
Chop, spare rib
175
Meat loaf
170
Veal/Lamb
Roast veal/lamb
- medium
170
- well done
170
Poultry
Chicken, poulard
190
Chicken/turkey
220
fillet
Turkey, poulard
170
or half
Duck
160
Goose
160
Fish
Boiling of fish
100-110
Trout. 200-250 g
200
Pike-perch. ca. 1
220
kg
Whole fish
200
Possible cause
Food positioned too high in the
oven is receiving too much top
heating, when using top and
bottom heating, and the oppo-
site effect when placed too low.
Aluminium foil, a tray or a roast-
ing pan on the bottom of the
oven is blocking the bottom
heating.
Light-coloured baking tins pro-
duce paler cakes than dark-col-
oured tins.
Temperature
Oven
o
C
Conventional
2
2
2
2
2
2
2
2
1
2
3
1
2
1-2
2
3
3
2
Minutes
level
55-75
75-85
100-130
90-105
105
90
60-70
90
105
50-60
35-50
45-55
40-55
40-55
50-70
20-25
25-30
30-35
Remedy
Check in the table or recipe that
you have chosen the correct po-
sition.
Make sure that there is nothing
in the bottom of the oven.
Change to darker-coloured bak-
ing tins.
Temp.
o
C
o
C
Hot air
120
50-55
120
55-60
120
70-75
160
80
160
85
165
-
160
75-80
160
70
160
75
180
85
200
75
160
90
150
150
190
200
190
65
Oven level
2
2
2
2
2
1+4
2
2
2
2
2
2
2
2
3
3
3
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