Roasting Table - Electrolux EON32000 User Manual

18 electrolux
• Baste large roasts and poultry with their
juices several times during roasting. This
will give better roasting results.

Roasting table

Type of meat
Beef
Pot roast
Roast beef or fillet
- rare
- medium
- well done
Pork
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Porkknuckle (pre-
cooked)
Veal
Roast veal
Knuckle of veal
Lamb
Leg of lamb, roast lamb
Saddle of lamb
Game
Saddle of hare, leg of
hare
Saddle of venison
Haunch of venison
Quantity Ovenfunction
1-1.5 kg Conventional
per cm.
of thickness
per cm.
of thickness
per cm.
of thickness
1-1.5 kg
1-1.5 kg
750 g-1 kg
750 g-1 kg
1 kg
1.5-2 kg
1-1.5 kg
1-1.5 kg
up to 1 kg Conventional
1.5-2 kg Conventional
1.5-2 kg Conventional
• You can switch the oven off
about 10 minutes before the end of the
roasting time, in order to utilise the resid-
ual heat.
Shelf
position
1
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
3
1
1
Temper- Time
ature Hours
°C mins.
200-250 2:00-2:30
per cm. of
thickness
1)
190-200 0:05-0:06
180-190 0:06-0:08
170-180 0:08-0:10
160-180 1:30-2:00
170-180 1:00-1:30
160-170 0:45-1:00
150-170 1:30-2:00
160-180 1:30-2:00
160-180 2:00-2:30
150-170 1:15-2:00
160-180 1:00-1:30
1)
220-250 0:25-0:40
210-220 1:15-1:45
200-210 1:30-2:15