Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
11.11
Hot Air Roasting
Beef
Food
Temperature
(°C)
Time (min / kg)
Shelf posi-
tion
Roast beef
1)
125
80 - 120
2 - 3
Rump steak - browning
200
total 10
2 - 3
Rump steak - roasting
150
50 - 60
2 - 3
Roast beef
160
90 - 120
1 - 2
1)
Other. Can be browned off after roasting under the grill or with top / bottom heat at 250°C. If you are
using a meat probe, remove it before grilling.
Veal
Food
Temperature
(°C)
Time (min / kg)
Shelf posi-
tion
Fillet of beef
1)
160
60 - 70
2 - 3
1)
Other. Can be browned off after roasting under the grill or with top / bottom heat at 250°C. If you are
using a meat probe, remove it before grilling.
Lamb
Food
Temperature
(°C)
Time (min / kg)
Shelf posi-
tion
Leg / shoulder / saddle
160
80 - 100
2
Pork
Food
Temperature
(°C)
Time (min / kg)
Shelf posi-
tion
Roast pork
1)
175
60 - 70
2 - 3
Pork loin
1)
175
60
2 - 3
Neck fillets
160
90 - 120
2 - 3
Ham
150
60 - 100
1 - 2
1)
Other. Can be browned off after roasting under the grill or with top / bottom heat at 250°C. If you are
using a meat probe, remove it before grilling.
ENGLISH
29
Summary of Contents for QSI7134W
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