Electrolux EOK86030X User Manual download pdf (Page 44)

44 electrolux usage, tables and tips

Roasting

Oven function: Convection with ring

heating element

Ovenware for roasting

• Any heat-resistant ovenware is suita-

ble to use for roasting. (Please read

the manufacturer's instructions.)

• For all lean meats, we recommend

roasting these in a roasting tin or

dish with a lid. The meat will be

more succulent.

• All types of meat, that can be

browned or have crackling, can be

roasted in a roasting tin or dish

without a lid.

Tips on using the Roasting Table

The information given in the follow-

ing table is for guidance only.

• We recommend cooking meat and

fish weighing 1kg or more in the

oven.

• To prevent meat juices or fat from

burning onto the ovenware, we rec-

ommend adding some liquid.

• If required, turn the roast (after 1/2 -

2/3 of the cooking time).

• Baste large roasts and poultry with

their juices several times during

roasting. This will give better roasting

results.

• You can switch the oven off

about 10 minutes before the end of

the roasting time, in order to utilise

the residual heat.

Roasting table

Type of meat

Convection with ring heating element

Shelf position

Temperature

°C

Time

Hours mins.

Pork

Shoulder, neck, ham joint

(1000-1500 g)

1 170-190 1:30-2:00

Chop, spare rib (1000-1500 g) 1 180-200 1:00-1:30

Meat loaf (750-1000 g) 1 180-200 0:45-1:00

Porkknuckle, pre-cooked

(750-1000 g)

1 170-190 1:30-2:00

Beef

Pot roast (1000-1500 g) 1 180-200 2:00-2:30

Roast beef or fillet,

per cm. of thickness

1 210-230*

0:06-0:09

per cm. of thick-

ness

Veal

Roast veal (1000 g) 1 170-190 1:30-2:00

1 2 ... 39 40 41 42 43 44 45 46 47 48 49 ... 75 76

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