Electrolux EOB3660, Информация пользователя, Страница: 21 / 44

21
Roasts
For roasts, use the Fan-assisted
U
or Top/Bottom
Heat
O
oven features.
Ovenware
• Any heat-resistant dish is suitable for roasting
(please read the manufacturer's instructions).
• For oven dishes with artificial handles, make sure
that these are heat-resistant (please read the
manufacturer's instructions).
• Large roasts can be cooked on the general pur-
pose tray or on the grill with the general pur-
pose tray underneath
(for example, turkey,
goose, 3-4 chickens, 3-4 knuckles of veal).
• We recommend cooking all lean meats in a cas-
serole with a lid (for example, pot roasts,
braised beef or veal, deep-fried meats). This
renders the meat juicier.
• If crackling is desired, meat can be cooked in a
casserole without a lid (for example, pork, meat
loafs, lamb, mutton, duck, 1-2 knuckles of veal,
1-2 chickens, small poultry, roast beef, fillets,
game fowl).
3
Tip: roasting in an oven dish will be less
messy!
3
How to use the Roasting Table
The table indicates the most suitable oven
feature, temperature settings, and cooking
times to apply for various types of meat.
The suggested values are for guidance only.
• We recommend using the oven to cook fish or
meat
weighting from 1kg upwards.
• In general, the Top/Bottom Heat feature is suita-
ble for very lean meats, fish, and wild fowl.
For all
other types of meat (especially poultry), we rec-
ommend using the Fan-assisted feature
U
.
• To avoid burning the meat juices or fats, we rec-
ommend adding a little liquid to the oven dish.
• If necessary, turn the roast over (at 1/2 or 2/3 of
the way through cooking time).
3 Tip: baste large roasts and poultry with the
juices several times while roasting. This will
give you better results.
2 You can switch off the oven around 10 min-
utes before roasting time has ended, to
make use of the residual heat.