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Type of meat Temperature
o
C
Conventional
Oven
level
(bot-
tom
oven)
Oven
level
(top
oven)
Min. Temp.
o
C
Hot air
o
C
Oven
level
- medium 170 2 1 90 160 70 2
- well done 170 1 1 105 160 75 2
Poultry
Chicken, pou-
lard
190 2 1 50-60 180 85 2
Chicken/turkey
fillet
220 3 2 35-50 200 75 2
Turkey, poulard
or half
170 1 1 45-55 160 90 2
Duck 160 2 1 40-55 150 2
Goose 160 1-2 1 40-55 150 2
Fish
Boiling of fish 100-110 2 2 50-70
Trout. 200-250
g
200 3 2 20-25 190 3
Pike-perch. ca.
1 kg
220 3 2 25-30 200 3
Whole fish 200 2 1 30-35 190 65 3
Whole salmon.
ca. 1 kg
210 2 1 20-25 200 58 3
Low Temperature Cooking table
Food to be cooked Weight
g
Tempera-
ture
o
C
Oven level Minutes
Roast beef 1000-1500 150 1 90-110
Fillet of beef 1000-1500 150 3 90-110
Roast veal 1000-1500 150 1 100-120
Steaks 200-300 120 3 20-30
Cleaning and care
Warning! Before cleaning always allow
the appliance to cool down before
switching off at the electricity supply.
Cleaning materials
Before using any cleaning materials on your
appliance, check that they are suitable and
that their use is recommended by the man-
ufacturer
Cleaners that contain bleach should not be
used as they may dull the surface finishes.
Harsh abrasives and scourers should also be
avoided. Multi-surface anti-bacterial cleaning
products should not be used on the ceramic
hob or on the surrounding trims.
Cleaning outside of the appliance
Do not use abrasive cleaning materials e.g.
abrasive cream cleaners, wire wool pads or
scourers on painted or printed finishes as
damage may occur. Regularly wipe over the
control panel, doors and appliance sides us-
ing a clean cloth and hot soapy water. To
prevent streaking, finish with a soft cloth.
Stainless Steel cream cleaners are abrasive
and should be avoided as they may dull the
surface finish. The easiest way to clean stain-
24 electrolux