Electrolux EOB3610X ELUX ASIA User Manual download pdf (Page 19)

Roasts

For roasts, use the Fan-assisted ¤ or Top/Bottom Heat ¡ oven features.

Ovenware

• Any heat-resistant dish is suitable for roasting (please read the manufac-

turer's instructions).

• For oven dishes with artificial handles, make sure that these are heat-re-

sistant (please read the manufacturer's instructions).

• Large roasts can be cooked on the general purpose tray or on the grill

with the general purpose tray underneath (for example, turkey, goose,

3-4 chickens, 3-4 knuckles of veal).

• We recommend cooking all lean meats in a casserole with a lid (for ex-

ample, pot roasts, braised beef or veal, deep-fried meats). This renders

the meat juicier.

• If crackling is desired, meat can be cooked in a casserole without a lid

(for example, pork, meat loafs, lamb, mutton, duck, 1-2 knuckles of veal,

1-2 chickens, small poultry, roast beef, fillets, game fowl).

3 Roasting in an oven dish will be less messy!

How to use the Roasting Table

The table indicates the most suitable oven feature, temperature settings,

and cooking times to apply for various types of meat. The suggested values

are for guidance only.

• We recommend using the oven to cook fish or meat weighting from 1kg

upwards.

• In general, the Top/Bottom Heat ¡ feature is suitable for very lean meats,

fish, and wild fowl. For all other types of meat (especially poultry), we rec-

ommend using the Fan-assisted feature ¤.

• To avoid burning the meat juices or fats, we recommend adding a little liq-

uid to the oven dish.

• If necessary, turn the roast over (at 1/2 or 2/3 of the way through cooking

time).

3 Baste large roasts and poultry with the juices several times while roasting.

This will give you better results.

2 You can switch off the oven around 10 minutes before roasting time has

ended, to make use of the residual heat.

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Electrolux EOB3610X ELUX ASIA User Manual Page 19