Electrolux EOK96030X User Manual download pdf (Page 19)

Food to be cooked Ventitherm ® Fan Operat-

ed Cooking

Steam cooking (max. 650 ml

water 650ml)

Temp. in °C MeatTime

in min.

Meat and side-

dishes, time in min.

Oven levels

Roast beef, 1 kg

Brussels sprouts, Polenta

180 60-70 30-35 1

3

Roast pork, 1 kg

potatoes, vegetables,

Gravy

180 60-70 30-35 1

3

Roast veal, 1 kg,

rice, vegetables

180 50-60 30-35 1

3

The times and temperatures given are for

guidance only. They will vary depending

upon size and amount. The core temperature

for meat should be between 60-63°C prior to

switching over to steam cooking.

Interval Steam Cooking

Interval Steam cooking is particularly suitable

for roasting large joints of meat and defrost-

ing or re-heating portions of previously

cooked food.

Interval steam cooking table

Cooking on more than one oven level.

Food to be cooked

Interval steam cooking (max. 250 ml water

250ml)

Temperature in

°C

Time in min. Oven levels

Warming up of meal, 6 plates, 24 cm in di-

ameter

110 15-20 2 and 4

Roast pork, 1,000 g 180 90-100 2

Roast beef, 1,000 g 180 90-100 2

Roast veal, 1000 g 180 80-90 2

Meat loaf, raw 500 g 180 30-40 2

Frankfurters / veal sausages 85 15-20 2

Kasseler (smoked loin of pork) 600-1,000 g

(pre-soak for 2 hours)

180 60-70 2

Chicken, 1,000 g 200 45-55 2

Duck 1,500-2,000 g 180 60-75 2

Goose, 3,000 g 170 130-170 1

Fish fillets 90 20-30 2

Potato gratin, Leek and potato gratin 190 40-50 2

Pasta bake 180 35-45 2

Lasagne 180 45-50 2

Misc. types of bread 500-1,000 g 180-190 50-60 2

Rolls, 40-60 g 210-220 20-25 3

Ready-to-bake rolls, 30-40 g 220 10-15 3

Ready-to-bake rolls, 30-40 g, frozen 220 10-15 3

electrolux 19

1 2 ... 14 15 16 17 18 19 20 21 22 23 24 ... 47 48

Comments to this Manuals

No comments