AEG Electrolux B3101-5 User Manual page 22

22 Usage, Tables and Tips
Tips on using the roasting chart
3
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 recommend
placing some water in the roasting 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 order
to use the residual heat.
Table: Meat, roasting, casseroles
Meat
Pork
Shoulder; leg; rolled;
boned spare rib;
loin of pork
Beef
Inexpensive cuts
Prime cuts
-rare
-medium
-well done
Yorkshire pudding
- small
- large
Shelf po-
Oven function
Rotitherm
Rotitherm
Rotitherm
Rotitherm
Rotitherm
Convection with
ring heating
element
Convection with
ring heating
element
Tempera-
ture
sition
°C
1 170-180
1 160-170
1)
1 150-160
1 150-160
1 150-160
1)
3 200
1)
1 180 -190
Time
Hr. : Min.
0:30-0:35
per 450 g/1 lb plus
30-35 mins
0:35-0:40
per 450 g/1 lb
plus 15-20 mins
0:15-0:20
per 450 g/1 lb
plus 15-20 mins
0:20-0:25
per 450 g/1 lb
plus 25-25 mins
0:30-0:35
per 450 g/1 lb
plus 25-30 mins
0:10-0:15
0:30-0:40