Electrolux B5741-5 - Manual (Page 26)

Uses, Tables and Tips 26
Roasting
Oven function: Conventional or Rotitherm
Roasting dishes
•
Any heat-resistant ovenware is suitable to use for roasting (please read the manufac-
turer's instructions).
•
Large roasting joints can be roasted directly in the roasting tray or on the oven
shelf with the roasting tray placed below it.
•
For all lean meats, we recommend roasting these in a roasting tin with a lid. This
will keep the meat more succulent.
•
All types of meat, that can be browned or have crackling, can be roasted in the roast-
ing tin without the lid.
3 Tips on using the roasting chart
The information given in the following table is for guidance only.
•
We recommend cooking meat and fish weighing 1 kg and above in the oven.
•
To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the roasting pan.
•
If required, turn the roast (after 1/2 - 2/3 of the cooking time).
•
Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
•
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 Quantity Ovenfunction
Shelf
position
Tempera-
ture
°C
Time
Hours mins.
Beef
Pot roast
1-1.5 kg Conventional 1 200-250 2:00-2:30
Roast beef or fillet
per cm. of
thickness
- rare
per cm.
of thickness
Rotitherm 1 190-200
1)
0:05-0:06
- medium
per cm.
of thickness
Rotitherm 1 180-190 0:06-0:08
- well done
per cm.
of thickness
Rotitherm 1 170-180 0:08-0:10
Pork
Shoulder, neck, ham
joint
1-1.5 kg Rotitherm 1 160-180 1:30-2:00
Chop, spare rib 1-1.5 kg Rotitherm 1 170-180 1:00-1:30
Meat loaf 750 g-1 kg Rotitherm 1 160-170 0:45-1:00