electrolux
17
Roasting
Oven function: Conventional
or Con-
vection grilling
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 ta-
ble is for guidance only.
•
We recommend cooking meat and fish
weighing 1kg or more
in the oven.
•
To prevent meat juices or fat from burn-
ing 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 resid-
ual heat.
Roasting table
Type of meat
Quantity
Ovenfunction
Shelf
position
Temper-
ature
°C
Time
Mins.
Beef
Pot roast
1-1.5 kg
Conventional
1
200-250
120-150
Roast beef or fillet
per cm. of
thickness
- rare
per cm.
of thickness
Convection
grilling
1
190-200
1)
5-6
- medium
per cm.
of thickness
Convection
grilling
1
180-190
6-8
- well done
per cm.
of thickness
Convection
grilling
1
170-180
8-10
Pork
Shoulder, neck, ham joint
1-1.5 kg
Convection
grilling
1
160-180
90-120
Chop, spare rib
1-1.5 kg
Convection
grilling
1
170-180
60-90
Meat loaf
750 g-1 kg
Convection
grilling
1
160-170
50-60
Porkknuckle (pre-
cooked)
750 g-1 kg
Convection
grilling
1
150-170
90-120
Veal
Roast veal
1 kg
Convection
grilling
1
160-180
90-120
Knuckle of veal
1.5-2 kg
Convection
grilling
1
160-180
120-150
