Electrolux EOB6635, Информация пользователя, Страница: 28 / 52

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Roasting
Use the the Infrared Grill oven
?
function or Top/
Bottom heat
O
for roasting.
Oven ware
• Any heat-resistant dish can be used for roasts
(read the manufacturer's instructions!).
• For dishes with insulated handles, make sure that
these are heat-resistant (read the manufacturer's
instructions!).
• Large roasts can be placed in the general pur-
pose tray,
or on the grill with the general pur-
pose tray set underneath (for example, turkey,
goose, 3-4 chickens, 3-4 knuckles of veal).
• We recommend roasting lean meats in a casse-
role dish with a lid (for example, veal, braised or
-marinated roasts, deep-fried meats). This will
make the meat juicier.
• Meats that are to have crackling can be put in a
roasting
dish without a lid (for example, pork,
meat loaf, lamb, mutton, duck, 1-2 knuckles of
veal, 1-2 chickens, small poultry, joint of beef, fil-
let, game birds).
3 Tip : Using a roasting dish will keep the oven
cleaner!
Shelf positions
• Shelf positions are indicated in the following
tables.
3
How to use the roasting table
The table shows the appropriate oven func-
tion, temperature setting, cooking time and
shelf position, for various types of meat. The
information is given for guidance only.
• With meat and fish, we recommend starting with
weights of 1 kg.
• In general, the Top/Bottom heat
O
function is
suitable for very lean meats such as fish or wild
fowl. For all other types of meat (especially poul-
try), we recommend using the Infrared Grill
?
function.
• To avoid burning the natural meat juices or fat, we
recommend adding some liquid to the roasting
dish.
• If necessary, use the grill (after 1/2 - 2/3 of the
cooking time).
3
Tip: Baste large roasts and poultry with their
juices several times during the cooking time.
This will give better results.
2
You can switch the oven off 10 minutes
before the end of roasting time,and thus
make use of the residual heat.
Roasting Table
Type of meat Quantity Top/Bottom heat
O
Infrared Grill
?
Time
Weight
Shelf posi-
tion from the
bottom
Temperature
ºC
Shelf posi-
tion from
the bottom
Temperature
ºC
Hr.:Min.
Beef
Pot roasts 1-1.5 kg 1 200 -250 - - 2:00-2:30
Fillet or joint of beef
for each cm.
thick
- inside rare
for each cm.
thick
1
250-270
1
1 190- 200 0:05-0:06
- inside medium
rare for each cm.
thick
1
250-270
1
1 180 -190 0:06-0:08
- cooked through
for each cm.
thick
1
210-250
1
1 170 -180 0:08-0:10
Pork
Shoulder, neck,
ham,
1-1.5 kg 1 210-220 1 160 -180 1:30-2:00
Chop, smoked loin 1-1.5 kg 1 180-190 1 170 -180 1:00-1:30
Meat loaf 750 g-1 kg 1 170-180 1 160 -170 0:45-1:00