Electrolux EKC60752X Manuel d'utilisateur télécharger pdf (Page 22)

Baking result Possible cause Remedy

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.

Check in the table or recipe that

you have chosen the correct po-

sition.

Cakes/oven dishes are pale in

colour.

Aluminium foil, a tray or a roast-

ing pan on the bottom of the

oven is blocking the bottom

heating.

Make sure that there is nothing

in the bottom of the oven.

Light-coloured baking tins pro-

duce paler cakes than dark-col-

oured tins.

Change to darker-coloured bak-

ing tins.

Roasting table

Type of meat Temperature

o

C

Conventional

Oven

level

Minutes Temp.

o

C

Hot air

o

C

Oven level

Beef

Roast beef

- rare 125 2 55-75 120 50-55 2

- medium 125 2 75-85 120 55-60 2

- well done 125 2 100-130 120 70-75 2

Pork

Ham joint 170 2 90-105 160 80 2

Loin of pork 170 2 105 160 85 2

Chop, spare rib 175 2 90 165 - 1+4

Meat loaf 170 2 60-70 160 75-80 2

Veal/Lamb

Roast veal/lamb

- medium 170 2 90 160 70 2

- well done 170 1 105 160 75 2

Poultry

Chicken, poulard 190 2 50-60 180 85 2

Chicken/turkey

fillet

220 3 35-50 200 75 2

Turkey, poulard

or half

170 1 45-55 160 90 2

Duck 160 2 40-55 150 2

Goose 160 1-2 40-55 150 2

Fish

Boiling of fish 100-110 2 50-70

Trout. 200-250 g 200 3 20-25 190 3

Pike-perch. ca. 1

kg

220 3 25-30 200 3

Whole fish 200 2 30-35 190 65 3

22 electrolux

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