Electrolux EKC6670AOW User Manual page 23

10.7 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.
10.8 Roasting with Conventional Cooking
Beef
Food
Pot roast
Roast beef or fillet: rare
Roast beef or fillet: me-
dium
Roast beef or fillet: well
done
1) Preheat the oven.
Pork
Food
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Pork knuckle (pre-
cooked)
Veal
Food
1)
Roast veal
Quantity Temperature
(°C)
1 - 1.5 kg 200 - 230
per cm. of thick-
230 - 250
ness
per cm. of thick- 220 - 230
ness
per cm. of thick- 200 - 220
ness
Quantity Temperature
(°C)
1 - 1.5 kg 210 - 220
1 - 1.5 kg 180 - 190
750 g - 1 kg 170 - 190
750 g - 1 kg 200 - 220
Quantity Temperature
(°C)
1 kg 210 - 220
• 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)
105 - 150
6 - 8
1)
8 - 10
10 - 12
Time (min)
90 - 120
60 - 90
50 - 60
90 - 120
Time (min)
90 - 120
ENGLISH 23
Shelf
position
1
1
1
1
Shelf po-
sition
1
1
1
1
Shelf po-
sition
1