Roasting - Electrolux B5705-5 User Manual

Roasting

Oven function: Conventional
Roasting cookware
• Any heat-resistant ovenware is suitable to use for roasting (please follow the manu-
facturer's instructions).
• You can use the grill set for roasting
• 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 without the lid.
Notes on the roasting chart
The information given in the following chart is for guidance only.
• We recommend using the oven to roast meat and fish only in quantities above 1kg.
• 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).
• Baste large roasts and poultry with basting stock a number of times during the cook-
ing time. This will give you a better result.
• You can switch the oven off about 10 minutes before the end of the roasting time, in
order to utilise the residual heat.
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
or Rotitherm
Quantity Ovenfunction
1-1.5 kg Conventional
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
1-1.5 kg Rotitherm
1-1.5 kg Rotitherm
750 g-1 kg Rotitherm
Uses, Tables and Tips
Tempera-
Shelf
ture
position
°C
1 200-250
1)
1 190-200
1 180-190
1 170-180
1 160-180
1 170-180
1 160-170
27
Time
Hours mins.
2:00-2:30
per cm. of
thickness
0:05-0:06
0:06-0:08
0:08-0:10
1:30-2:00
1:00-1:30
0:45-1:00