29
Roasting
Oven function: Conventional
Ovenware for roasting
•
Any heat-resistant ovenware is suitable to use for roasting. (Please
read the manufacturer's instructions.)
•
For all lean meats, we recommend
roasting these in a roasting tin
or dish with a lid.
The meat will be more succulent.
•
All types of meat, that can be browned or have crackling, can be
roasted in a
roasting tin or dish without a lid
.
3
Tips on using the Roasting Table
The information given in the following table is for guidance only.
•
We recommend cooking meat and fish
weighing 1kg or more
in the
oven.
•
To prevent meat juices or fat from burning onto the ovenware, we
recommend adding some liquid.
•
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.
Summary of Contents for COMPETENCE E1100-4
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