Electrolux EOD5420AAX User Manual page 16

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Food
Scones
Shepard's Pie
Souffles
Vegetables:
- Baked Jacket Pota‐
toes
- Roast Potatoes
Yorkshire Pudding:
- Large
- Individual
9.5 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
• You can roast large roasting joints
directly in the deep pan (if present) or
on the wire shelf above the deep pan.
• Roast lean meats in the roasting tin
with the lid. This keeps the meat more
succulent.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
• We recommend that you cook meat
and fish weighing 1 kg and above in
the appliance.
9.6 Roasting tables - Main oven
Beef
Food
Roast beef or fillet:
rare
Roast beef or fillet:
medium
Roast beef or fillet:
well done
1) Preheat the oven.
Temperature (°C)
220 - 230
180 - 190
190 - 200
180 - 190
180 - 190
200 - 210
210 - 220
Quantity Temperature
(°C)
per cm of
190 - 200
thickness
per cm of
180 - 190
thickness
per cm of
170 - 180
thickness
Time (min)
8 - 12
30 - 40
20 - 30
60 - 90
60 - 90
25 - 40
15 - 25
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, 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 gives better roasting
results.
• You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
Time (min)
5 - 6
1)
6 - 8
1)
8 - 10
1)
Shelf position
2
2
2
2
2
1
1
Shelf position
2
2
2