Electrolux EOB3410 Benutzerhandbuch Seite 15

Veal
TYPE OF
DISH
Roast veal
Knuckle of
veal
Lamb
TYPE OF
DISH
Leg of lamb,
roast lamb
Saddle of
lamb
Poultry
TYPE OF
DISH
Poultry por- 200 - 250 g
tions
Chicken , half 400 - 500 g
Chicken, pou-
lard
Duck
Goose
Turkey 2.5 - 3.5 kg
Turkey
Fish (steamed)
TYPE OF
DISH
Whole fish
8.7 Defrosting
TYPE OF
DISH
Chicken 1000
Quantity Shelf posi-
1 kg
1.5 - 2 kg
Quantity Shelf posi-
1 - 1.5 kg
1 - 1.5 kg
Quantity Shelf posi-
each
each
1 - 1.5 kg
1.5 - 2 kg
3.5 - 5 kg
4 - 6 kg
Quantity Shelf posi-
1 - 1.5 kg
Defrosting
[g]
time [min]
100 - 140
Temperature
tion [°C]
1 160 - 180
1 160 - 180
Temperature
tion [°C]
1 150 - 170
1 160 - 180
Temperature
tion [°C]
1 200 - 220
1 190 - 210
1 190 - 210
1 180 - 200
1 160 - 180
1 160 - 180
1 140 - 160
Temperature
tion [°C]
1 210 - 220
Further de-
frosting time
[min]
20 - 30
ENGLISH
Time [min]
90 - 120
120 - 150
Time [min]
100 - 120
40 - 60
Time [min]
30 - 50
35 - 50
50 - 70
80 - 100
120 - 180
120 - 150
150 - 240
Time [min]
40 - 60
Notes
Place the chicken on
an upturned saucer
placed on a large
plate. Turn halfway
through.
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