Electrolux B3741-5, User Manual

Page: 32 / 56

Uses, Tables and Tips 32
Roasting
Oven function: Conventional or Rothitherm
Roasting dishes
•
Any heat-resistant ovenware is suitable to use for roasting (please read the
manufacturer's instructions).
•
Large roasting joints can be roasted directly in the roasting tray or on the
oven shelf with the roasting tray placed below it.
•
For all lean meats, we recommend
roasting these in a roasting tin with a
lid.
This will keep the meat more succulent.
•
All types of meat, that can be browned or have crackling, can be roasted in the
roasting tin without the lid
.
3
Tips on using the roasting chart
The information given in the following table is for guidance only.
•
We recommend cooking meat and fish
weighing 1 kg and above in the oven
.
•
To prevent escaping meat juices or fat from burning on to the pan, we recom-
mend placing some liquid in the roasting pan.
•
If required, turn the roast (after 1/2 - 2/3 of the cooking time).
•
Baste large roasts and poultry with their juices several times during roasting.
This will give better roasting results.
•
You can switch the oven off about 10 minutes before the end of the roasting
time, in order to utilise the residual heat.
Roasting table
Type of meat Quantity Ovenfunction
Shelf
position
Tempera-
ture
°C
Time
Hours mins.
Beef
Pot roast 1-1.5 kg Conventional 1 200-250 2:00-2:30
Roast beef or fillet
per cm. of
thickness
- rare
per cm.
of thickness
Rothitherm 1 190-200
1)
0:05-0:06
- medium
per cm.
of thickness
Rothitherm 1 180-190 0:06-0:08
- well done
per cm.
of thickness
Rothitherm 1 170-180 0:08-0:10