Roasting Meat; Roasting Poultry And Fish - Electrolux CVE614 User Manual

cooking guide

Roasting meat

1. Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to wrap
your meats in an oven roasting bag or foil to prevent fats
and oils from splattering, making it easier to clean your oven.)
2. Use the grill/oven dish and grill dish insert. Place the
meat on the insert.
3. Do not pierce the meat as this will allow juices to escape.
4. When the meat is cooked, take the roast out of the oven,
wrap in aluminum foil and leave to stand for about 10 minutes.
This will help retain the juices when the meat is carved.
The table shows temperatures and cooking times for
different kinds of meat. These may vary depending on the
thickness or bone content of the meat.
Meat/Poultry/Fish
Beef – Rare
– Medium
– Well done
Lamb – Medium
– Well done
Veal – Well done
Pork – Well done
Chicken
Duck
Turkey
Fish

Roasting poultry and fish

1. Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
2. Place a layer of foil over the fish for about three quarters
of the cooking time.
The table shows temperatures and cooking times for different
kinds of fish and poultry. These may vary depending on the
thickness or bone content of the meat.
Recommended temperature
200
200
200
200
180
200
180
180 – 200
180
180
C Minutes per kilogram
0
35 – 40
45 – 50
55 – 60
40
60
60
60
45 – 50
60 – 70
40 – 45 ( 10kg)
35 – 40 ( 10kg)
20
Built-in Cooking COOKING GUIDE 17