Electrolux EBKGL7G, Руководство пользователя

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Tips on using the roasting table.
• Roast meat and fish that weighs more
than 1 kg .
• Put some water in the roasting tray to pre-
vent meat juices or fat from burning to
the pan.
• Turn the meat if it is necessary (after 1/2 -
2/3 of the cooking time).
• For better results, baste large pieces of
meat and poultry with the cooking juices
several times during the cooking time.
• Stop the oven approximately 10 minutes
before the end of roasting time to use the
residual heat.
Beef
Type of meat Quantity Oven function Lev-
el
Tempera-
ture °C
Time (min)
Pot roast 1 - 1,5 kg Conventional 1 230 120 - 150
Roast beef or fillet for each
cm of thick-
ness
- rare
1)
for each cm
of thickness Convection
grilling
1 190 - 200 5 - 6
- medium for each cm
of thickness Convection
grilling
1 180 - 190 6 - 8
- well done for each cm
of thickness Convection
grilling
1 170 - 180 8 - 10
1) preheat the oven
Pork
Type of meat Quantity Oven function Lev-
el
Tempera-
ture °C
Time (min)
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
Pork knuckle (precooked) 750 g - 1 kg Convection
grilling
1 150 - 170 90 - 120
Veal
Type of meat Quantity Oven function Lev-
el
Tempera-
ture °C
Time (min)
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
Lamb
Type of meat Quantity Oven function Lev-
el
Tempera-
ture °C
Time (min)
Leg of lamb, roast lamb 1 - 1,5 kg Convection
grilling
1 150 - 170 90 - 120
Saddle of lamb 1 - 1,5 kg Convection
grilling
1 160 - 180 40 - 60
18 electrolux