Table: roasting, casseroles, au gratin – Electrolux E2191-4 User Manual
Page 35
35
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
Ven-
titherm ®
Fan Oper-
ated Cook-
ing
2
150
2:30-3:00
1 kg/2 lbs
Conven-
tional
Cooking
2
160-170
Lancashire
Hot Pot
1 kg/2 lbs
Conven-
tional
Cooking
2
180-190
2:15-2:30
Moussaka
1 kg/2 lbs
Ven-
titherm ®
Fan Oper-
ated Cook-
ing
2
170-180
0:40-0:50
Meat Loaf
675 g/1.5 lbs
Rotitherm
Roasting
2
160-170
1:00-1:10
Poultry / Game
Chicken
1 kg/2 lbs
Rotitherm
Roasting
2
190-210
0:50-1:10
Chicken
1.5 kg/3 lbs
Rotitherm
Roasting
1
190-210
1:15-1:30
Duck
1.5-2 kg/
3.5-4 lbs
Rotitherm
Roasting
1
180-200
1:15-1:45
Goose
3.5-5 kg/
8-10 lbs
Rotitherm
Roasting
1
160-180
2:30-3:30
Turkey
2.5-3.5 kg/
5-7 lbs
Rotitherm
Roasting
1
160-180
1:45-2:30
Turkey
4-6 kg/
8-13 lbs
Rotitherm
Roasting
1
140-160
2:30-4:00
Pheasant, Wild
Duck, Rabbit
1 kg/2 lbs
Conven-
tional
Cooking
3 or 2
210-220
0:30-1:00
Partridge/Pigeon per
300-500g
Rotitherm
Roasting
3 or 2
200-220
0:30-0:50