Pork
Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time
(min)
Shoulder,
neck, ham
joint
1 - 1.5 kg
Conventional
Cooking
1
210 - 220
90 - 120
Chop, spare
rib
1 - 1.5 kg
Conventional
Cooking
1
180 - 190
60 - 90
Meat loaf
750 g - 1
kg
Conventional
Cooking
1
170 - 190
50 - 60
Porkknuckle
(precooked)
750 g - 1
kg
Conventional
Cooking
1
200 - 220
90 - 120
Veal
Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time
(min)
Roast veal
1 kg
Conventional
Cooking
1
210 - 220
90 - 120
Knuckle of
veal
1.5 - 2 kg
Conventional
Cooking
1
200 - 220
150 -
180
Lamb
Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time
(min)
Leg of lamb,
roast lamb
1 - 1.5 kg
Conventional
Cooking
1
210 - 220
90 - 120
Saddle of
lamb
1 - 1.5 kg
Conventional
Cooking
1
210 - 220
40 - 60
Game
Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time
(min)
Saddle of
hare,
leg of hare
up to 1 kg
Conventional
Cooking
1
220 - 240
1)
30 - 40
Saddle of
venison
1.5 - 2 kg
Conventional
Cooking
1
210 - 220
60 - 90
Haunch of
venison
1.5 - 2 kg
Conventional
Cooking
1
200 - 210
90 - 120
1)
Preheat the oven
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Summary of Contents for EHK10
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