49
Uses, Tables and Tips
Table Low temperature cooking
Meat probe Table
Food to be cooked
Weight
g
Setting
Shelf position
Total time
mins.
Roast beef
1000-1500
150°C
1
90-110
Fillet of beef
1000-1500
150°C
3
90-110
Roast veal
1000-1500
150°C
1
100-120
Steaks
200 - 300
120°C
3
20-30
Food to be Cooked
Meat Core Temperature
Beef
Rib steak or fillet steak rare
medium
well done
45 - 50 °C
60 - 65 °C
75 - 80 °C
Pork
Shoulder of pork, ham joint, neck
80 - 82 °C
Chop (saddle), smoked pork loin
75 - 80 °C
Meat loaf
75 - 80 °C
Veal
Roast veal
75 - 80 °C
Knuckle of veal
85 - 90 °C
Mutton / lamb
Leg of mutton
80 - 85 °C
Saddle of mutton
80 - 85 °C
Roast lamb, leg of lamb
75 - 80 °C
Game
Saddle of hare
70 - 75 °C
Leg of hare
70 - 75 °C
Whole hare
70 - 75 °C
Saddle of venison
70 - 75 °C
Leg of venison
70 - 75 °C
Summary of Contents for B8831-5
Page 1: ...B8831 5 User manual Built In Electric Oven ...
Page 8: ...Description of the Appliance 8 Control Panel Oven display Function buttons Oven ...
Page 68: ...Installation Instructions 68 ...
Page 69: ...69 Installation Instructions ...
Page 70: ...Installation Instructions 70 ...
Page 71: ...71 Installation Instructions ...
Page 76: ...www electrolux com 822 929 658 M 141107 01 Subject to change without notice ...