Electrolux B3741-5 User Manual download pdf (Page 24)

Uses, Tables and Tips24

3 Tips on using the Roasting Table

The information given in the following 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 recommend 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 Quantity Ovenfunction

Shelf

position

Tempera-

ture

°C

Time

Hours mins.

Beef

Pot roast 1-1.5 kg Conventional 1 200-250 2:00-2:30

Roast beef or fillet

per cm. of

thickness

- rare

per cm.

of thickness

Rothitherm 1 190-200

0:05-0:06

- medium

per cm.

of thickness

Rothitherm 1 180-190 0:06-0:08

- well done

per cm.

of thickness

Rothitherm 1 170-180 0:08-0:10

Pork

Shoulder, neck, ham

joint

1-1.5 kg Rothitherm 1 160-180 1:30-2:00

Chop, spare rib 1-1.5 kg Rothitherm 1 170-180 1:00-1:30

Meat loaf 750 g-1 kg Rothitherm 1 160-170 0:45-1:00

Porkknuckle (pre-

cooked)

750 g-1 kg Rothitherm 1 150-170 1:30-2:00

Veal

Roast veal 1 kg Rothitherm 1 160-180 1:30-2:00

Knuckle of veal 1.5-2 kg Rothitherm 1 160-180 2:00-2:30

Lamb

Leg of lamb, roast

lamb

1-1.5 kg Rothitherm 1 150-170 1:15-2:00

Saddle of lamb 1-1.5 kg Rothitherm 1 160-180 1:00-1:30

1 2 ... 19 20 21 22 23 24 25 26 27 28 29 ... 47 48

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Electrolux B3741-5 User Manual Page 24

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