Table: roasting, casseroles, au gratin – Electrolux B 2190 User Manual
Page 29
Operating Instructions
29
Table: Roasting, casseroles, au gratin
Poultry, Game,
Fish, Vegeta-
bles
Quantity
approx.
Fan Cooking
U
Rotitherm
1
I
Time
Shelf
position
from Top
Tempe-
rature
°C
Shelf
position
from Top
Tempe-
rature
°C
Hr.: Min.
Casseroles,
miscellaneous
Casseroles
1 kg/2 lbs
4
150
-
-
2:30-3:00
Lancashire
Hot Pot
1 kg/2 lbs
4
150-160
-
-
2:15-2:30
Moussaka
1 kg/2 lbs
4
170-180
-
-
0:40-0:50
Meat Loaf
675 g/
1.5 lbs
4
170-180
4
160-170 1:00-1:10
Poultry/ Game
Chicken
1 kg/2 lbs
4
170-180
4
160
0:50-1:10
Chicken
1.5 kg/3 lbs
4
170-180
4
160
1:15-1:30
Duck
1.5-2 kg/
3.5-4 lbs
4
180-190
4
160
1:15-1:45
Goose
3.5-5 kg/
8-10 lbs
4 or 5
170-180
4 or 5
130-140
2:30-3:00
Turkey
2.5-3.5 kg
5-7 lbs
4
160
4 or 5
140-150
1:30-2:00
Turkey
4-6 kg/
8-13 lbs
4 or 5
150-160
4 or 5
130-140
2:30-4:00
Pheasant, Wild
Duck, Rabbit
1 kg/2 lbs
3 or 4
210
3 or 4
170-180
0:30-1:00
Partridge/
Pigeon
per
300-500 g
3 or 4
190-200
3 or 4
170-180
0:30-0:50
Fish (baked,
steamed)
Whole fish
1-1.5 kg/
2-3 lbs
4
160-170
3 or 4
150-160
0:45-1:15
Fish pies, bakes
750 g-1 kg/
1.5-2 lbs
3 or 4
170-190
3 or 4
160-180
0:30-1:00