Electrolux EHL2X-4 User Manual page 17

Roasting
Oven function: Conventional
vection grilling
Ovenware for roasting
• Any heat-resistant ovenware is suitable
to use for roasting. (Please read the
manufacturer's instructions.)
• For all lean meats, we recommend
roasting these in a roasting tin or
dish with a lid. The meat will be more
succulent.
• All types of meat, that can be browned
or have crackling, can be roasted in a
roasting tin or dish without a lid.
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
or Con-
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
Tips on using the Roasting Table
3
The information given in the following ta-
ble is for guidance only.
• We recommend cooking meat and fish
weighing 1kg or more in the oven.
• To prevent meat juices or fat from burn-
ing onto the ovenware, we recommend
adding some liquid.
• 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.
• 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
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
1
grilling
electrolux 17
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