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• Turn the meat if it is necessary (after 1/2 -
2/3 of the cooking time).
• For better results, baste large pieces of
meat and poultry with the cooking juices
several times during the cooking time.
• Stop the oven approximately 10 minutes
before the end of roasting time to use the
residual heat.
Beef
Type of meat
Pot roast
Roast beef or fillet
1)
- rare
1)
- medium
1)
- well done
1) pre-heat the oven
Pork
Type of meat
Shoulder, neck, ham joint
Chop, spare rib
Meat loaf
Knuckles of pork (precooked)
Veal
Type of meat
Roast veal
Knuckle of veal
Lamb
Type of meat
Leg of lamb, roast lamb
Saddle of lamb
Game
Type of meat
Saddle of hare, leg of hare
Saddle of venison
Haunch of venison
1) pre-heat the oven
Amount
Weight
1 - 1.5 kg
per cm. of
thickness
per cm. of
thickness
per cm. of
thickness
Amount
Weight
1 - 1.5 kg
1 - 1.5 kg
750 g - 1 kg
750 g - 1 kg
Amount
Weight
1 kg
1.5 - 2 kg
Amount
Weight
1 - 1.5 kg
1 - 1.5 kg
Amount
Weight
1)
up to 1 kg
1.5 - 2 kg
1.5 - 2 kg
To see which oven function you must
use please refer to the oven functions
list in Daily use chapter.
Oven lev-
Tempera-
el
ture °C
1
200 - 250
1
1
230 - 250
1
230 - 250
1
210 - 230
Oven
Temper-
level
ature °C
1
210 - 220
1
180 - 190
1
170 - 180
1
210 - 220
Oven
Temper-
level
ature °C
1
210 - 220
1
210 - 225
Oven
Temper-
level
ature °C
1
210 - 220
1
210 - 220
Oven
Temper-
level
ature °C
3
220 - 250
1
210 - 220
1
200 - 210
electrolux 9
Time (Hr.: Mins.)
2:00 - 2:30
per cm of thick-
ness
0:06 - 0:08
0:08 - 0:10
0:10 - 0:12
Time (Hr.: Mins.)
1:30 - 2:00
1:00 - 1:30
0:45 - 1:00
1:30 - 2:00
Time (Hr.: Mins.)
1:30 - 2:00
2:00 - 2:30
Time (Hr.: Mins.)
1:30 - 2:00
1:00 - 1:30
Time (Hr.: Mins.)
0:25 - 0:40
1:00 - 1:30
1:15 - 1:50
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