Electrolux E1101-5 Roasting table, Oven function Conventional Ovenware for roasting

20Uses, Tables and Tips

Roasting

Oven function: Conventional

Ovenware for roasting

•Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufac- turer's instructions.)

•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 or dish without a lid.

3 Tips on using the Roasting Table

The information given in the following table is for guidance only.

•We recommend cooking meat and fish weighing 1kg or more in the oven.

•To prevent meat juices or fat from burning onto the ovenware, we recommend adding some liquid.

•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	Amount	Oven level	Temperature	Time
	Weight		ºC	Hr.:Min.
Beef
Pot roast	1-1.5 kg	1	200-250	2:00-2:30
Roast beef or fillet		1		per cm. of
				thickness
- rare	per cm. of	1	230-2501)	0:06-0:08
	thickness
- medium	per cm. of	1	230-2501)	0:08-0:10
	thickness
- well done	per cm. of	1	210-2301)	0:10-0:12
	thickness
Pork
Shoulder, neck, ham joint,	1-1.5 kg	1	210-220	1:30-2:00
Chop, spare rib	1-1.5 kg	1	180-190	1:00-1:30
Meat loaf	750 g-1 kg	1	170-180	0:45-1:00
Knuckles of pork (pre-	750 g-1 kg	1	210-220	1:30-2:00
cooked)
Veal