VOSS ELK13039HV, Руководство пользователя

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Vegetarian
Food Temperature (°C) Time (min) Shelf posi-
tion
Mixed vegetables in pouch 400 g 180 25 - 35 3
Omelette 200 20 - 30 3
Vegetables on tray 700 g 180 25 - 35 3
9.9 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above
the tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 2/3 of the
cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with
the lid or use roasting bag.
• roast meat and fish in large pieces (1
kg or more).
• baste large roasts and poultry with
their juices several times during
roasting.
9.10
Hot Air Roasting
Beef
Food Temperature
(°C) Time (min / kg) Shelf posi-
tion
Roast beef
1)
125 80 - 120 2 - 3
Rump steak - browning 200 total 10 2 - 3
Rump steak - roasting 150 50 - 60 2 - 3
Roast beef 160 90 - 120 1 - 2
1)
Other. Can be browned off after roasting under the grill or with top / bottom heat at 250°C. If you are
using a meat probe, remove it before grilling.
Veal
Food Temperature
(°C) Time (min / kg) Shelf posi-
tion
Fillet of beef
1)
160 60 - 70 2 - 3
1)
Other. Can be browned off after roasting under the grill or with top / bottom heat at 250°C. If you are
using a meat probe, remove it before grilling.
Lamb
Food Temperature
(°C) Time (min / kg) Shelf posi-
tion
Leg / shoulder / saddle 160 80 - 100 2
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