Electrolux EKC6051BOX Uživatelský manuál stáhnout pdf (Strana 19)

Poultry

Type of meat Shelf Temperature °C

Time in minutes

per kg meat

Chicken, parted 2-3 200 55-65

Duck

2-3 160 55-65

Duck slow roast-

ing

2-3 130

total around 5

hours

Roast turkey, stuf-

fed

1-2 160 50-60

Turkey breast 2-3 200 70-80

9.8 Cooking Hot Air

Type of food Shelf Temperature °C Time in minutes

Fish, boiling 2+4 150-160

Fish, frying 2+4 165-175

Meatloaf 2+4 165-175 60-70

Danish meatballs 2+4 165-175 35-45

Liver pâté 2+4 165-175 65-75

Potato gratin 2+4 175 55-65

Lasagne, home

made

2+4 175 60-70

Lasagne, frozen 2+4 175

30-45

Pasta gratin 2+4 165-175 40-50

Pizza, home made 3 180-200 20-35

Pizza, frozen 2+4 180-200

15-25

Chips, frozen 2+4 180-200

30-45

Tarts, home made

- pre-baking, roll

2+4 165-175 15-20

Tarts, home made

- finishing

2+4 165-175 30-40

Tarts, frozen 2+4 175

25-35

When frying or boiling fish, the cooking time depends on the thickness of the fish. The fish

is finished when the flesh is white. Test by sticking a fork into the fish. If the flesh comes

easily away from the bone, the fish is cooked.

With cooking on two levels (double portion) the time is around 1/3 longer than that stated

on the packaging. If the time given is 30 mins, then the preparation time will be around

30+10 = 40 min.

ENGLISH 19

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