Electrolux EKI6761AEW Manual de usuario descargar pdf (Pagina 27)

You cannot use Low temperature

cooking together with the clock

functions: Duration and End.

10.19 Low Temperature Cooking Table

Preparation time total (mins)

Type of

meat

Weight g Setting Shelf Red (rare)

Pink (me-

dium)

Roast beef

(well done)

800-1000 150°C 2 90-110 130-140

Roast beef

(well done)

1200-1600 150°C 2 120-130 160-170

Rib of beef 600-1000 150°C 3 55-75 95-110

Shoulder of

beef, bone-

less

3,5 cm high 150°C 3 - 70-80

Tenderloin

of beef,

whole

600-1000 120°C 3 65-75 90-110

Tenderloin

of beef,

sliced

2,5 cm high 120°C 3 20-25 35-45

Entrecote 1,5 cm high 120°C 3 15-25 30-35

T-bone 2 cm high 120°C 3 25-30 35-40

Tenderloin

of pork,

whole

500-700 120°C 3 - 65-75

Tenderloin

of pork,

sliced

2,5 cm high 120°C 2 - 35-45

10.20 Defrosting

• Put the food out of the packaging and

set it on a plate on the oven shelf.

• Do not cover with a plate or bowl. This

can extend the time to defrost very

much.

• Put the oven shelf in the first shelf level

from the bottom.

Type of food

Shel

Time in

minutes

Final de-

frosting

mins

Comments

Chicken, 1000

2 120-140 20-30

Place the chicken on an up-

turned saucer on a larger

plate. Turn half way through.

Meat, 1000g 2 100-140 20-30 Turn half way through.

Meat, 500g 2 90-120 20-30 Turn half way through.

Trout, 150g 2 25-35 10-15 -

ENGLISH 27

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