Eisno EIS-F-HH-S01, Instruction Manual, Page: 13 / 15

BAKING IN THE OVEN
Roasting table
24
BAKING IN THE OVEN
Roasting
Best results are obtained with the
engagement of both upper and lower.
Best heating mode for each type of
roasting pan is indicated by bold print in
the Roasting Tables.
Tips regarding roasting pans
Use light enamel pans, temperature
resistant glass pans, clay dishes or
wrought iron dishes.
Stainless steel dishes are not
recommendable because they
excessively reflect heat.
Cover your roast or wrap it in foil. It will
preserve its juice and the oven will
remain cleaner.
If you leave the pan uncovered the roast
will be cooked sooner. Roast large
chunks of meat directly on the grid, with
intercepting pan underneath.
Attention when roasting
!
Roasting tables indicate suggested
temperatures, guide level and roasting
times. Roasting time largely depends upon
the type of meat, its size and quality. So
you may expect some variations
Roasting of large chunks of meat may
produce excessive steaming and dew
formation at the oven door. This is quite
normal, and does not affect the
operation of the oven. However, after
the completion of roasting wipe the
oven door and the glass thoroughly.
Roasting of red meat, poultry and fish is
rational if the roast exceeds one
kilogram in size.
Add as much liquid as necessary to
prevent burning of juice, dripping from
neat. Roast must be surveyed at all
times. And liquid added if necessary.
At approximately the middle of the
indicated time turn the roast round,
especially if you use the deep roast dish.
When roasting on the grill grid, place the
grid in the deep roasting pan and insert
both into the sliding guide. The bottom
pan will intercept dripping fat.
Never leave roast to cool in the oven, as
it might produce dew and corrosion of
the oven.
23
Type of meat Weight
(in grams)
Temp
（℃）
Roasting
time
(in min.)
temp
（℃）
Roasting
time
（
in min.
）
Beef
Beef loin 1000 2 210-230 200-220 100-120
Beef loin 1500 2 210-230 200-220 120-150
Roast beef,
rare
1000 2 230-240 220-230 30-40
Roast beef,
well done
1000 2 230-240 220-230 40-50
Pork
Pork roast with
skin
1500 2 190-200 170-180 140-160
Flank 1500 2 200-210 180-190 120-150
Flank 2000 2 190-210 170-200 150-180
Pork loin 1500 2 210-230 200-220 120-140
Meat roll 1500 2 210-230 200-220 120-140
Pork cutlet 1500 2 190-210 170-200 100-120
Minced meat
roast
1500 2 220-230 210-220 60-70
Veal
Veal roll 1500 2 190-210 170-200 90-120
Veal knuckle 1700 2 190-210 170-200 120-130
Lamb
Lamb prime
ribs
1500 2 200-210 180-200 100-120
Mutton blade
bone
1500 2 200-210 180-200 120-130
Ham 1500 2 200-220 180-210 100-120
Poultry
Chicken entire 1200 2 210-220 200-210 60-70
Hen 1500 2 210-220 200-210 70-90
Duck 1700 2 190-210 170-200 120-150
Goose 4000 2 170-180 150-160 180-200
Turkey 5000 2 160-170 140-150 180-240
Fish
Fish, entire 1000 2 210-220 200-210 50-60
Fish soufflé 1500 2 190-210 170-200 50-70
temp
（℃）
Roasting
time
（
in min.
）
200-220 100-120
200-220 120-150
220-230 30-40
220-230 40-50
170-180 140-160
180-190 120-150
170-200 150-180
200-220 120-140
200-220 120-140
170-200 100-120
210-220 60-70
170-200 90-120
170-200 120-130
180-200 100-120
180-200 120-130
180-210 100-120
200-210 60-70
200-210 70-90
170-200 120-150
150-160 180-200
140-150 180-240
200-210 50-60
170-200 50-70
Shelf
position
100-120
120-150
30-40
40-50
140-160
120-150
150-180
120-140
120-140
100-120
60-70
(from down
upwards)
60-70
70-90
120-150
180-200
180-240
50-60
50-70
100-120
90-120
120-130
100-120
120-130