46 electrolux uses, tables and tips Roasting table
| Convection with ring heating element | |||
Food to be roasted | Oven level | Temperature | Time | |
| ||||
| °C | Hours: Mins. | ||
|
| |||
|
|
|
| |
Pork |
|
|
| |
|
|
|
| |
Shoulder, neck, ham joint (1,000- | 1 | |||
1,500 g) | ||||
|
|
| ||
|
|
|
| |
Chops, Kasseler (smoked loin of | 1 | |||
pork) | ||||
|
|
| ||
|
|
|
| |
Meat loaf | 1 | |||
|
|
|
| |
Knuckle of pork | 1 | |||
1,000 g) | ||||
|
|
| ||
|
|
|
| |
Beef |
|
|
| |
|
|
|
| |
Pot roast | 1 | |||
|
|
|
| |
Roast beef or filet, per cm of thick- |
|
| ||
1 | per cm of thick- | |||
ness | ||||
|
| ness | ||
|
|
| ||
|
|
|
| |
Veal |
|
|
| |
|
|
|
| |
Roast veal, 1,000 g | 1 | |||
|
|
|
| |
Knuckle of veal | 1 | |||
|
|
|
| |
Lamb |
|
|
| |
|
|
|
| |
Leg of lamb | 1 | |||
|
|
|
| |
Saddle of lamb | 1 | |||
|
|
| ||
Quick roast items cooked on a baking tray |
|
| ||
|
|
|
| |
Sausages ‘cordon bleu’ | 1 | |||
|
|
|
| |
Small sausages | 1 | |||
|
|
|
| |
Schnitzel or chops, crumbed | 1 | |||
|
|
|
| |
Rissoles | 1 | |||
|
|
|
| |
Fish (steamed) |
|
|
| |
|
|
|
| |
Whole fish | 1 | |||
|
|
|
| |
Poultry |
|
|
| |
|
|
|
| |
Chicken, poulard | 1 | |||
|
|
|
| |
Chicken halves, | 1 | |||
|
|
|
| |
Chicken pieces | 1 | |||
|
|
|
| |
Duck | 1 | |||
|
|
|
|