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Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the manu-
facturer).
• Large roasting joints can be roasted di-
rectly in the deep roasting pan or on the
oven shelf above the deep roasting pan
(selected models only).
• Roast lean meats in a roasting tin with a
lid. This well keep the meat more succu-
lent.
• All types of meat, that can be browned or
have crackling, can be roasted in the
roasting tin without the lid.
The data in the table is for guidance
only.
Beef
Type of
Quantity
meat
Port roast
1 - 1,5 kg
Roast beef or
fillet
1)
for each
- rare
cm of
thickness
- medium
for each
cm of
thickness
- well done
for each
cm of
thickness
1) preheat the oven
Pork
Type of
Quantity
meat
Shoulder,
1 - 1.5 kg
neck, ham
joint
Chop, spare
1 - 1.5 kg
rib
Meat loaf
750 g - 1
kg
Porknuckle
750 g - 1
(precooked)
kg
Tips on using the roasting table.
• Roast meat and fish that weighs more
• Put some water in the roasting tray to
• Turn the meat if it is necessary (after 1/2 -
• For better results, baste large pieces of
• Stop the oven approximately 10 minutes
Oven function
CONVENTION-
AL
ROTITHERM +
Turn spit
ROTITHERM +
Turn spit
ROTITHERM +
Turn spit
Oven function
ROTITHERM +
Turn spit
ROTITHERM +
Turn spit
ROTITHERM +
Turn spit
ROTITHERM +
Turn spit
than 1 kg .
prevent meat juices or fat from burning to
the pan.
2/3 of the cooking time).
meat and poultry with the cooking juices
several times during the cooking time.
before the end of roasting time to use the
residual heat.
Shelf
Temper-
level
ature °C
1
200 - 250
1
190 - 200
1
180 - 190
1
170 - 180
Shelf
Temper-
level
ature °C
1
160 - 180
1
170 - 180
1
160 - 170
1
150 - 170
electrolux 15
Temper-
Time
ature °F
(h:min)
400 - 480
2:00 -
2:30
for each
cm of
thickness
380 - 400
0:05 -
0:06
360 - 380
0:06 -
0:08
340 - 360
0:08 -
0:10
Tempera-
Time
ture °F
(h:min)
320 - 360
1:30 -
2:00
340 - 360
1:00 -
1:30
320 - 340
0:45 -
1:00
300 - 340
1:30 -
2:00
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