Roasting Table - Electrolux EB GL4 User Manual

• If required, 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
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. Convection
of thickness
per cm. Convection
of thickness
per cm. Convection
of thickness
Convection
1-1.5 kg
Convection
1-1.5 kg
Convection
750 g-1 kg
Convection
750 g-1 kg
Convection
1 kg
Convection
1.5-2 kg
Convection
1-1.5 kg
Convection
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 re-
sidual heat.
Shelf
position
1
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
3
1
1
electrolux 19
Temper-
Time
ature
Mins.
°C
200-250 120-150
per cm. of
thickness
1)
190-200 5-6
180-190 6-8
170-180 8-10
160-180 90-120
170-180 60-90
160-170 50-60
150-170 90-120
160-180 90-120
160-180 120-150
150-170 100-120
160-180 40-60
1)
220-250 25-40
210-220 35-40
180-200 60-90