34Uses, Tables and Tips

Roasting

Oven function: Conventional or Rotitherm

Roasting dishes

• Any heatesistant 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.

3Tips 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 ov en.

•To prevent escaping meat juices or fat from burning on to the pan, we recom mend 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

 

 

 

Shelf

Tempera

Time

Type of meat

Quantity

Ovenfunction

ture

position

Hours mins.

 

 

 

°C

 

 

 

 

 

 

 

 

 

 

 

Beef

 

 

 

 

 

Pot roast

11.5 kg

Convention

1

200250

2:002:30

al

 

 

 

 

 

 

 

 

 

 

 

Roast beef or fillet

 

 

 

 

per cm. of

 

 

 

 

thickness

 

 

 

 

 

rare

per cm.

Rotitherm

1

190200 1)

0:050:06

 

of thickness

 

 

 

 

dium

per cm.

Rotitherm

1

180190

0:060:08

of thickness

 

 

 

 

 

ll done

per cm.

Rotitherm

1

170180

0:080:10

of thickness

 

 

 

 

 

 

 

 

 

 

 

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Image 34
Electrolux 41016VH Tips on using the roasting chart, Roasting table, Shelf Tempera Time Type of meat, Ovenfunction
Page 33 Page 35

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