Electrolux EOB63100X Benutzerhandbuch - Seite 20

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Roasting

Oven function: Conventional

vection grilling

Roasting dishes

•

Any heat-resistant ovenware is suitable

for roasting. (Please read the manufac-

turer's instructions.)

•

Large roasting joints can be cooked di-

rectly in the tray or on the shelf with

the tray placed below

•

For all lean meat, we recommend

roasting these in a roasting tray with

a lid. This makes the meat more succu-

lent.

•

All types of meat, that can be browned

or have crackling, can be roasted in the

roasting tin without the lid.

Roasting table

Type of meat

Beef

Pot roast

Roast beef or fillet

- rare

- medium

- well done

Pork

Shoulder, neck, ham joint

Chop, spare rib

Meat loaf

Porkknuckle (pre-

cooked)

Veal

Roast veal

Knuckle of veal

or Con-

Quantity

Ovenfunction

1-1.5 kg

Conventional

per cm.

Convection

of thickness

per cm.

Convection

of thickness

per cm.

Convection

of thickness

Convection

1-1.5 kg

Convection

1-1.5 kg

Convection

750 g-1 kg

Convection

750 g-1 kg

Convection

1 kg

Convection

1.5-2 kg

Tips on using the roasting chart

The figures in the following table are for

guidance only.

•

We recommend cooking meat and fish

over 1 kg in weight in the oven.

•

To prevent escaping meat juices or fat

from burning on to the pan, we recom-

mend placing some water in the roast-

ing pan.

•

Turn the meat as required (after about 1/

2 - 2/3 of cooking time).

•

Baste large roasting joints and poultry

several times during the cooking time.

This will give better roasting results.

•

Switch off the oven approx. 10 minutes

prior to the end of the cooking time in or-

der to use the residual heat.

Shelf

position

grilling

Temper-

Time

ature

Hours

°C

mins.

200-250

2:00-2:30

per cm. of

thickness

190-200

0:05-0:06

180-190

0:06-0:08

170-180

0:08-0:10

160-180

1:30-2:00

170-180

1:00-1:30

160-170

0:45-1:00

150-170

1:30-2:00

160-180

1:30-2:00

160-180

2:00-2:30