Award A9062C Інструкція з експлуатації - Сторінка 13
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Друкувати сторінкуBAKING IN THE OVEN
Roasting
Best heating mode for each type of
roasting pan is indicated by bold print
in the Roasting Tables.
Tips regarding roasting pans
Use light enamel pans,temperature
resistant glass pans,clay dishes or
wrought iron dishes.
Stainless steel dishes are not
recommendable because they
excessively reflect heat.
Cover your roast or wrap it in foil. It will
preserve its juice and the oven will
remain cleaner.
If you leave the pan uncovered the roast
will be cooked sooner.Roast large
chunks of meat directly on the grid, with
intercepting pan underneath.
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Attention when roasting !
Roasting tables indicate suggested
temperatures,guide levels and roasting
times.Roast time largely depends upon the
type of meat, its size and quality. So you
may expect some variations.
Roasting of large chunks of meat may
produce excessive steaming and dew
formation at the oven door. This is quite
normal,and does not affect the operation
of the oven.
However,after the completion of roasting
wipe the oven door and the glass
thoroughly.
Roasting of red meat, poultry and fish is
rational if the roast exceeds one kilogram
in size.
Add as much liquid as necessary to
prevent burning of juice, dripping from meat.
Roast must be surveyed at all times. And
liquid added if necessary.
At approximately the middle of the indicated
time turn the roast round,especially if
you use the deep roast dish.
When roasting on the grill grid, place the
grid in the deep roasting pan and insert
both into the sliding guide. The bottom
pan will intercept dripping fat.
Never leave roast to cool in the oven, as
it might produce dew and corrosion of the
oven.
BAKING IN THE OVEN
Roasting table
Temp
Weight
Shelf
Type of meat
(in grams)
position
（℃）
(from down
upwards)
Beef
Beef loin
1000
2
210-230
Beef loin
1500
2
210-230
Roast beef,
1000
2
230-240
rare
Roast beef,
1000
2
230-240
well done
Pork
Pork roast with
1500
2
190-200
skin
Flank
1500
2
200-210
Flank
2000
2
190-210
Pork loin
1500
2
210-230
Meat roll
1500
2
210-230
Pork cutlet
1500
2
190-210
Minced meat
1500
2
220-230
roast
Veal
Veal roll
1500
2
190-210
Veal knuckle
1700
2
190-210
Lamb
Lamb prime
1500
2
200-210
ribs
Mutton blade
1500
2
200-210
bone
Ham
1500
2
200-220
Poultr y
Chicken entire
1200
2
210-220
Hen
1500
2
210-220
Duck
1700
2
190-210
Goose
4000
2
170-180
Turkey
5000
2
160-170
Fish
Fish, entire
1000
2
210-220
Fish soufflé
1500
2
190-210
Roasting
Temp
Roasting
time
time
（℃）
(in min.)
（ in min.）
100-120
200-220
100-120
120-150
200-220
120-150
30-40
220-230
30-40
40-50
220-230
40-50
140-160
170-180
140-160
120-150
180-190
120-150
150-180
170-200
150-180
120-140
200-220
120-140
120-140
200-220
120-140
100-120
170-200
100-120
60-70
210-220
60-70
90-120
170-200
90-120
120-130
170-200
120-130
100-120
180-200
100-120
120-130
180-200
120-130
100-120
180-210
100-120
60-70
200-210
60-70
70-90
200-210
70-90
120-150
170-200
120-150
180-200
150-160
180-200
180-240
140-150
180-240
50-60
200-210
50-60
50-70
170-200
50-70
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