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ditions for the same dishes you will of course
obtain similar results.
Only experience will enable you to make the
appropriate changes to values given on
charts
MEAT - Conventional Cooking
TYPE OF DISH
Beef
2
Pork
2
Veal
2
English roast
2
beef - rare
English roast
2
beef - medium
English roast
2
beef - well done
Shoulder of
2
pork
Shin of pork
2
Lamb
2
Chicken
2
Turkey
2
Duck
2
Goose
2
Rabbit
2
Hare
2
Pheasant
2
Meat loaf
2
FISH - Conventional Cooking
TYPE OF DISH
Trout/Sea
2
bream
Tuna fish/Sal-
2
mon
1) If you cook more than one dish at the same time, we recommend you place them on the levels quoted
between brackets.
/Fan Forced Cooking
Conventional
temp
°C
190
2
180
2
190
2
210
2
210
2
210
2
180
2
180
2
190
2
190
2
180
2
175
2
175
1
190
2
190
2
190
2
180
2
/Fan Forced Cooking
Conventional
temp °C
190
2(1and3)
1)
190
2(1and3)
1)
Roasting Table
Timings do not include pre-heating. The
empty oven should always be pre-heat-
ed for 10 minutes.
Fan Forced
Cooking times
in minutes
temp
°C
175
50-70
175
100-130
175
90-120
200
50-60
200
60-70
200
70-80
170
120-150
160
100-120
175
110-130
200
70-85
160
210-240
220
120-150
160
150-200
175
60-80
175
150-200
175
90-120
170
tot. 150
Fan Forced
Cooking times
temp.
°C
175
40-55
175
35-60
On grid
On grid
On grid
On grid
On grid
On grid
With rind
2 pieces
Leg
Whole
Whole
Whole
Whole
Cut in pieces
Cut in pieces
Whole
in bread pan
in minutes
3-4 fishes
4-6 fillets
electrolux 11
NOTES
NOTES
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