Roasting Table - Electrolux E3781-5 User Manual

28 Uses, Tables and Tips
• Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting time, in
order to utilise the residual heat.

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
Convention-
1-1.5 kg
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
1-1.5 kg Rotitherm
1-1.5 kg Rotitherm
750 g-1 kg Rotitherm
750 g-1 kg Rotitherm
1 kg Rotitherm
1.5-2 kg Rotitherm
1-1.5 kg Rotitherm
1-1.5 kg Rotitherm
Convention-
up to 1 kg
Convention-
1.5-2 kg
Convention-
1.5-2 kg
Shelf
position
1
al
1
1
1
1
1
1
1
1
1
1
1
3
al
1
al
1
al
Tempera-
Time
ture
Hours mins.
°C
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