Electrolux CVE602, User Manual

Page: 21 / 40

Built-in Cooking COOKING GUIDE 21
cooking guide
Roasting meat
1. Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to wrap
your meats in an oven roasting bag or foil to prevent fats
and oils from splattering, making it easier to clean your oven.)
2. Use the grill/oven dish and grill dish insert. Place the
meat on the insert.
3. Do not pierce the meat as this will allow juices to escape.
4. When the meat is cooked, take the roast out of the oven,
wrap in aluminum foil and leave to stand for about 10 minutes.
This will help retain the juices when the meat is carved.
The table shows temperatures and cooking times for
different kinds of meat. These may vary depending on the
thickness or bone content of the meat.
Roasting poultry and fish
1. Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
2. Place a layer of foil over the fish for about three quarters
of the cooking time.
The table shows temperatures and cooking times for different
kinds of fish and poultry. These may vary depending on the
thickness or bone content of the meat.
Meat/Poultry/Fish Recommended temperature
0
C Minutes per kilogram
Beef – Rare
– Medium
– Well done
200 35 – 40
200 45 – 50
200 55 – 60
Lamb – Medium
– Well done
200 40
60
Veal – Well done 180 60
Pork – Well done 200 60
Chicken 180 45 – 50
Duck 180 – 200 60 – 70
Turkey 180 40 – 45 ( 10kg)
35 – 40 ( 10kg)
Fish 180 20