Electrolux B9878-5 User Manual page 29

• We recommend roasting leaner cuts in a roasting pan with a lid. The meat will be
more succulent.
• All types of meat which are supposed be browned or form a crust or crackling can be
roasted in a roasting pan without a lid.
The information given in the following charts is for guidance only.
• We recommend meat and fish weighing 1 kg or more for roasting in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the roasting cookware.
• If required, turn the roast after 1/2 - 2/3 of the cooking time.
• Use the cooking juices to baste large roasts and poultry several times during the cooking
time. This will give better roasting results.
Beef
Type of meat
Braising steak
Roast beef or fillet
- rare
- medium
- well-done
1) Pre-heat oven
Pork
Type of meat
Shoulder, neck,
ham
Chop, smoked pork
chop
Meatloaf
Knuckle of pork
(pre-cooked)
Veal
Type of meat
Roast veal
Quantity Oven function
1 - 1.5kg Conventional Cook-
ing
per cm of Turbo Grill
thickness
per cm of Turbo Grill
thickness
per cm of Turbo Grill
thickness
Quantity Oven function
1 - 1.5kg Turbo Grill
1 - 1.5kg Turbo Grill
750 g - 1 Turbo Grill
kg
750 g - 1 Turbo Grill
kg
Quantity Oven function
1 kg Turbo Grill
Tips, charts and information
Level Temperature
(°C)
1 200 - 250
1 1)
190 - 200
1 180 - 190
1 170 - 180
Level Temperature
(°C)
1 160 - 180
1 170 - 180
1 160 - 170
1 150 - 170
Level Temperature
(°C)
1 160 - 180
29
Time (h:min)
2:00 - 2:30
per cm of
thickness
0:05 - 0:06
0:06 - 0:08
0:08 - 0:10
Time (h:min)
1:30 - 2:00
1:00 - 1:30
0:45 - 1:00
1:30 - 2:00
Time (h:min)
1:30 - 2:00