Electrolux EKC63307, User Manual, Page: 14 / 24

Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the manu-
facturer).
• Large roasting joints can be roasted di-
rectly in the deep roasting pan or on the
oven shelf above the deep roasting pan. (If
present)
• Roast lean meats in a roasting tin with a lid.
This well 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.
Beef
Type of meat Quantity Oven
function
Shelf
level
Temperature
°C
Time (h:min)
Port roast 1 - 1,5 kg 1 200 - 250 2:00 - 2:30
Roast beef or fillet for each cm of
thickness
- rare
1)
for each cm of
thickness
1 190 - 200 0:05 - 0:06
- medium for each cm of
thickness
1 180 - 190 0:06 - 0:08
- well done for each cm of
thickness
1 170 - 180 0:08 - 0:10
1) preheat the oven
Pork
Type of meat Quantity Oven
function
Shelf
level
Temperature
°C
Time (h:min)
Shoulder, neck, ham joint 1 - 1.5 kg 1 160 - 180 1:30 - 2:00
Chop, spare rib 1 - 1.5 kg 1 170 - 180 1:00 - 1:30
Meat loaf 750 g - 1 kg 1 160 - 170 0:45 - 1:00
Porknuckle (precooked) 750 g - 1 kg 1 150 - 170 1:30 - 2:00
Veal
Type of meat Quantity Oven
function
Shelf
level
Tempera-
ture °C
Time (h:min)
Roast Veal 1 kg 1 160 - 180 1:30 - 2:00
Knuckle of veal 1,5 -2 kg 1 160 - 180 2:00 - 2:30
Lamb
Type of meat Quantity Oven
function
Shelf
level
Temperature
°C
Time (h:min)
Leg of lamb, roast lamb 1 - 1,5 kg 1 150 - 170 1:15 - 2:00
Saddle of lamb 1 - 1,5 kg 1 160 - 180 1:00 - 1:30
Game
Type of meat Quantity Oven
function
Shelf
level
Tempera-
ture °C
Time (h:min)
Saddle of hare, leg of hare
1) up to 1 kg 3 220 - 250 0:25 - 0:40
Saddle of venison 1,5 - 2 kg 1 210 - 220 1:15 - 1:45
Haunch of venison 1,5 - 2 kg 1 200 - 210 1:30 - 2:15
1) preheat the oven
14 electrolux