Gorenje G611E17WKA, Подробные инструкции

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ROASTING MEAT:
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Provide enough liquid during the cooking process to prevent the meat from burning. Turn
the meat during cooking. The roast will remain juicier if you cover it.
Type of meat Weight
(g)
Guide level
(from the
bottom)
Temperature
(°C)
Cooking time
(minutes)
BEEF
Beef roast 1000 2 200-220 90-120
Beef roast 1500 2 190-210 120-150
Roast beef, medium 1000 2 210-230 30-40
Roast beef, well done 1000 2 210-230 40-50
PORK
Pork roast, including skin 1500 2 180-190 140-160
Pork belly 1500 2 190-200 120-150
Pork belly 2000 2 180-190 150-180
Pork shoulder 1500 2 200-210 120-140
Pork roulade 1500 2 200-210 120-140
Kasseler (cured, slightly
smoked pork chops)
1500 2 180-200 90-120
Meat loaf 1500 2 210-220 60-70
VEAL
Veal roulade 1500 2 190-200 90-120
Veal shank 1700 2 180-200 120-130
LAMB
Lamb sirloin 1500 2 190-200 100-120
Mutton shank 1500 2 190-200 110-130
VENISON
Rabbit loin 1500 2 190-200 100-120
Deer shank 1500 2 190-200 100-120
Wild boar shank 1500 2 190-200 100-120
POULTRY
Chicken, whole 1200 2 200-220 60-70
Fattened chicken 1500 2 200-210 70-90
Duck 1700 2 180-200 120-150
Goose 4000 2 160-180 180-200
Turkey 5000 2 150-160 180-240
FISH
Whole fish 1000 2 200-210 50-60
Fish soufflé 1500 2 180-200 45-65