Electrolux EON63100, User Manual

Page: 41 / 72

uses, tables and tips electrolux 41
Roasting
Oven function: Conventional or
Convection grilling
Roasting dishes
• Any heat-resistant ovenware is suita-
ble 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 .
Tips on using the roasting chart
The information given in the follow-
ing 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
recommend 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
Tem-
pera-
ture
°C
Time
Hours
mins.
Beef
Pot roast 1-1.5 kg
Convention-
al
1 200-250 2:00-2:30
Roast beef or fillet
per cm. of
thickness
- rare
per cm.
of thickness
Convection
grilling
1
190-
200
1)
0:05-0:06
- medium
per cm.
of thickness
Convection
grilling
1 180-190 0:06-0:08
- well done
per cm.
of thickness
Convection
grilling
1 170-180 0:08-0:10