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Weight (g)
Type of dish Conventional
Cooking
Fan cooking Cooking
time
minutes
NOTES
Lev-
el
temp.
°
C
Level
temp.
°
C
Vegetable flan 2 200 2 (1 and 3) 175 45 ~ 60 In mould on
the shelf
Quiches 1 200 2 (1 and 3) 180 35 ~ 45 In mould on
the shelf
Lasagne 2 180 2 160 45 ~ 65 In mould on
the shelf
Cannelloni 2 200 2 175 40 ~ 55 In mould on
the shelf
1000 Beef 2 190 2 175 50 ~ 70 On shelf and
dripping pan
1200 Pork 2 180 2 175 100 ~ 130 On shelf and
dripping pan
1000 Veal 2 190 2 175 90 ~ 120 On shelf and
dripping pan
1500 English roast
beef rare
2 210 2 200 50 ~ 60 On grid and
dripping pan
1500 English roast
beef medium
2 210 2 200 60 ~ 70 On grid and
dripping pan
1500 English roast
beef well done
2 210 2 200 70 ~ 80 On grid and
dripping pan
2000 Shoulder of
pork
2 180 2 170 120 ~ 150 With rind-in
dripping pan
1200 Shin of pork 2 180 2 160 100 ~ 120 2 pieces-in
dripping pan
1200 Lamb 2 190 2 175 110 ~ 130 Leg-in dripping
pan
1000 Chicken 2 190 2 175 60 ~ 80 Whole-in drip-
ping pan
4000 Turkey 2 180 2 160 210 ~ 240 Whole-in drip-
ping pan
1500 Duck 2 175 2 160 120 ~ 150 Whole-in drip-
ping pan
3000 Goose 2 175 2 160 150 ~ 200 Whole-in drip-
ping pan
1200 Rabbit 2 190 2 175 60 ~ 80 Cut in pieces
1500 Hare 2 190 2 175 150 ~ 200 Cut in pieces
800 Pheasant 2 190 2 175 90 ~ 120 Whole
1200 Trout/Sea
bream
2 190 2 (1 and 3) 175 30 ~ 40 3-4 fishes
1500 Tuna fish/Sal-
mon
2 190 2 (1 and 3) 175 25 ~ 35 4-6 fillets
electrolux 29
29


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