Roasts - Electrolux EOB3612 Instructions For Use Manual

Roasts

For roasts, use the Fan-assisted U or Top/Bottom
Heat O oven features.
Ovenware
• Any heat-resistant dish is suitable for roasting
(please read the manufacturer's instructions).
• For oven dishes with artificial handles, make sure
that these are heat-resistant (please read the
manufacturer's instructions).
• Large roasts can be cooked on the general pur-
pose tray or on the grill with the general pur-
pose tray underneath
goose, 3-4 chickens, 3-4 knuckles of veal).
• We recommend cooking all lean meats in a cas-
serole with a lid (for example, pot roasts,
braised beef or veal, deep-fried meats). This
renders the meat juicier.
• If crackling is desired, meat can be cooked in a
casserole without a lid (for example, pork, meat
loafs, lamb, mutton, duck, 1-2 knuckles of veal,
1-2 chickens, small poultry, roast beef, fillets,
game fowl).
3 Tip: roasting in an oven dish will be less
messy!
16
(for example, turkey,
How to use the Roasting Table
3
The table indicates the most suitable oven
feature, temperature settings, and cooking
times to apply for various types of meat.
The suggested values are for guidance only.
• We recommend using the oven to cook fish or
meat weighting from 1kg upwards.
• In general, the Top/Bottom Heat feature is suita-
ble for very lean meats, fish, and wild fowl. For all
other types of meat (especially poultry), we rec-
ommend using the Fan-assisted feature U.
• To avoid burning the meat juices or fats, we rec-
ommend adding a little liquid to the oven dish.
• If necessary, turn the roast over (at 1/2 or 2/3 of
the way through cooking time).
Tip: baste large roasts and poultry with the
3
juices several times while roasting. This will
give you better results.
You can switch off the oven around 10 min-
2
utes before roasting time has ended, to
make use of the residual heat.