Electrolux EKI6751AOX Instrukcja Użytkownika Pobierz pdf (Strona 29)

Poultry

Type of meat Shelf

Temperature at centre

of meat

Turkey breast 2-3 75-80

10.10 Low temperature cooking

Use the function to prepare lean, tender

pieces of meat and fish.

The oven gets the pre set temperature

and a signal operates. Then, the oven au-

tomatically sets to a lower temperature to

continue cooking.

Always cook without a lid in Low

Temperature Cooking.

Sear the meat in a pan in a very high

heat.

Put the meat in a roasting dish or di-

rectly on the oven shelf. Put the tray

below the shelf to catch the fat.

Set oven function Low temperature

cooking, change the temperature, if

necessary, and cook until done (see

table).

You cannot use Low temperature

cooking together with the clock

functions: Duration and End.

10.11 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

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