Electrolux EOB6637 manual Roasting table, Oven function Hot air Roasting dishes

Roasting

Oven function: Hot air

Roasting dishes

•Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer'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 roasting 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 rec- ommend 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 roast- ing. This will give better roasting results.

•You can switch the oven off about 10 minutes before the end of the roast- ing time, in order to utilise the residual heat.

Roasting table

		Hot air
Food to be roasted	Temperature	Oven level		Roasting
				time in
	in °C	One level	Two levels
				minutes
Pork
1 kg pork joint (shoulder, ham,
rolled roast), for each cm of	150-160	1	---	14-20
thickness
Smoked pork loin, for each cm	150-160	1	---	10-15
of thickness
Meat loaf	160-170	1	---	60-70

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