Table: roasting, casseroles, au gratin, Usage, tables and tips 28 – Electrolux B2100-5 User Manual
Page 28
Usage, Tables and Tips
28
Table: Roasting, casseroles, au gratin
Poultry, Game,
Fish, Vegetables
Quantity
approx.
Oven function
Shelf
position
Tempera-
ture
°C
Time
Hr. : Min.
Casseroles, miscellaneous
Casseroles
1 kg/2 lbs
Convection
with ring
heating
element
1
150
2:30-3:00
Lancashire Hot Pot 1 kg/2 lbs
Convection
with ring
heating
element
1
150-160
2:15-2:30
Moussaka
1 kg/2 lbs
Convection
with ring
heating
element
1
170-180
0:40-0:50
Meat Loaf
675 g/1.5 lbs
Rotitherm
1
160-170
1:00-1:10
Poultry / Game
Chicken
1 kg/2 lbs
Rotitherm
3
190-210
0:50-1:10
Chicken
1.5 kg/3 lbs
Rotitherm
1
190-210
1:15-1:30
Duck
1.5-2 kg/
3.5-4 lbs
Rotitherm
1
180-200
1:15-1:45
Goose
3.5-5 kg/
8-10 lbs
Rotitherm
1
160-180
2:30-3:00
Turkey
2.5-3.5 kg
5-7 lbs
Rotitherm
1
160-180
1:45-2:30
Turkey
4-6 kg/
8-13 lbs
Rotitherm
1
140-160
2:30-4:00
Pheasant, Wild
Duck, Rabbit
1 kg/2 lbs
Convection
with ring
heating
element
3
210
0:30-1:00
Partridge/Pigeon
per 300-500g
Rotitherm
3
200-220
0:30-0:50
Fisch (baked, steamed)
Whole fish
1-1.5 kg/
2-3 lbs
Convection
with ring
heating
element
1
160-170
0:45-1:15
Fish pies, bakes
750 g-1 kg/
1.5-2 lbs
Rotitherm
3
160-180
0:30-1:00