Electrolux E4105-5, Руководство пользователя

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Uses, Tables and Tips 26
Roasting
Oven function: Conventional or Rotitherm
Roasting cookware
•
Any heat-resistant ovenware is suitable to use for roasting (please follow the manu-
facturer's instructions).
•
You can use the grill set for roasting
•
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 without the lid
.
3
Notes on the roasting chart
The information given in the following chart is for guidance only.
•
We recommend using the oven to roast meat and fish
only in quantities above 1kg
.
•
To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the roasting cookware.
•
If required, turn the roast (after 1/2 - 2/3 of the cooking time).
•
Baste large roasts and poultry with basting stock a number of times during the cook-
ing time. This will give you a better result.
•
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
Tempera-
ture
°C
Time
Hours mins.
Beef
Pot roast 1-1.5 kg Conventional 1 200-250 2:00-2:30
Roast beef or fillet
per cm. of
thickness
- rare
per cm.
of thickness
Rotitherm 1 190-200
1)
0:05-0:06
- medium
per cm.
of thickness
Rotitherm 1 180-190 0:06-0:08
- well done
per cm.
of thickness
Rotitherm 1 170-180 0:08-0:10
Pork
Shoulder, neck, ham
joint
1-1.5 kg Rotitherm 1 160-180 1:30-2:00
Chop, spare rib 1-1.5 kg Rotitherm 1 170-180 1:00-1:30
Meat loaf 750 g-1 kg Rotitherm 1 160-170 0:45-1:00