Electrolux B3301-5 user manual Tips on using the Roasting Table, Roasting table, Beef

Uses, Tables and Tips 27

Roasting

Oven function: Conventional or Rothitherm

Ovenware for roasting

•Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufacturer'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.

3Tips 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

			Shelf	Tempera-	Time
Type of meat	Quantity	Ovenfunction		ture
			position		Hours mins.
				°C
Beef
Pot roast	1-1.5 kg	Convention-	1	200-250	2:00-2:30
		al
Roast beef or fillet					per cm. of
					thickness
- rare	per cm.	Rothitherm	1	190-2001)	0:05-0:06
	of thickness
- medium	per cm.	Rothitherm	1	180-190	0:06-0:08
	of thickness
- well done	per cm.	Rothitherm	1	170-180	0:08-0:10
	of thickness