Electrolux EOB3410 User Manual page 15
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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.
15
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- Internal Light
- Setting Time
- Oven Functions
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