Electrolux B43019-5 User Manual page 14

14
Helpful hints and tips
Tips on using the roasting table.
• Roast meat and fish that weighs more than 1 kg .
• Put some water in the roasting tray to prevent meat juices or fat from burning to the
pan.
• 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
Port roast
Roast beef or fillet
1)
- rare
- medium
- well done
1) preheat the oven
Pork
Type of meat
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Porknuckle (precooked)
Veal
Type of meat
Roast Veal
Knuckle of veal
Quantity Oven function
1 - 1,5 kg
for each cm
of thickness
for each cm
of thickness
for each cm
of thickness
Quantity Oven function
1 - 1.5 kg
1 - 1.5 kg
750 g - 1 kg
750 g - 1 kg
Quantity Oven function
1 kg
1,5 -2 kg
Shelf
level
CONVEN- 1
TIONAL
ROTITHERM 1
ROTITHERM 1
ROTITHERM 1
Shelf
level
ROTITHERM 1
ROTITHERM 1
ROTITHERM 1
ROTITHERM 1
Shelf
level
ROTITHERM 1
ROTITHERM 1
Tempera- Time
ture °C (h:min)
200 - 250 2:00 - 2:30
for each
cm of
thickness
190 - 200 0:05 - 0:06
180 - 190 0:06 - 0:08
170 - 180 0:08 - 0:10
Tempera- Time
ture °C (h:min)
160 - 180 1:30 - 2:00
170 - 180 1:00 - 1:30
160 - 170 0:45 - 1:00
150 - 170 1:30 - 2:00
Tempera- Time
ture °C (h:min)
160 - 180 1:30 - 2:00
160 - 180 2:00 - 2:30