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Мясо
Продукт
ы
Верхний + нижний
нагрев
Горячий воздух Время
(мин)
Коммент
арии
Температ
ура (°C)
Положен
ие
противня
Температ
ура (°C)
Положен
ие
противня
Говядина 200 2 190 2 50 - 70 На
решетке
Свинина 180 2 180 2 90 - 120 На
решетке
Телятина 190 2 175 2 90 - 120 На
решетке
Английски
й
ростбиф с
кровью
210 2 200 2 50 - 60 На
решетке
Английски
й
ростбиф
средней
прожарен
ности
210 2 200 2 60 - 70 На
решетке
Английски
й
ростбиф,
хорошо
прожарен
ный
210 2 200 2 70 - 75 На
решетке
Свиная
лопатка
180 2 170 2 120 - 150 Со
шкуркой
Свиная
рулька
180 2 160 2 100 - 120 2 шт
Баранина 190 2 175 2 110 - 130 Нога
Цыпленок 220 2 200 2 70 - 85 Целиком
Индейка 180 2 160 2 210 - 240 Целиком
Утка 175 2 220 2 120 - 150 Целиком
Гусь 175 2 160 1 150 - 200 Целиком
Кролик 190 2 175 2 60 - 80 Разрезан
ный на
куски
Заяц 190 2 175 2 150 - 200 Разрезан
ный на
куски
РУССКИЙ 49
49


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Electrolux EOC3485 User Manual - Spanish - 60 pages


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