Electrolux B6100-1 - Manual (Page 42)

Operating Instructions
42
Table: Roasting, casseroles, au gratin
Lamb 2 170-180 2 190-210 2 150-160
0:30-0:35
per 450 g/1 lb
plus
30-35 mins
Veal 2 170-180 2 190-210
3
or 2
150-160
0:30-0:35
per 450 g/1 lb
plus
30-35 mins
1)Pre-heat oven.
2)For Rotitherm roasting and joints of 5 lb & over eliminate the additonal time.
The figures printed in bold indicate the best oven function and temperature to use in
each case.
Select the lower temperature to start with, then select the higher one only if required.
Poultry,
Game, Fish,
Vegetables
Quantity
approx.
FAN COOKING
CONVEN-
TIONAL
1
ROTITHERM
2 Time
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Shelf
posi-
tion
from
bot-
tom
Temp.
°C Hr.: Min.
Casseroles,
miscellan.
Casseroles
1 kg/
2 lbs
2 150 2 160-170 - - 2:30-3:00
Lancashire
Hot Pot 1 kg/
2 lbs
2 150-160 2 180-190 - - 2:15-2:30
Moussaka
1 kg/
2 lbs
2 170-180 2 210-215 - - 0:40-0:50
Meat FAN COOKING CONVENTIONAL ROTITHERM Time
Shelf
posi-
tion
from
bottom
Temp.
ºC
Shelf
posi-
tion
from
bottom
Temp.
ºC
Shelf
posi-
tion
from
bottom
Temp.
2
ºC
Hrs. : Min.