Electrolux B1100-3 Roasting, Ovenware for roasting, Notes on the roasting table, Shelf positions

Tip: Baste large joints and poultry several times during cooking with the meat juices. This will produce better roasting results.

Roasting

Use conventional ¡ oven function for roasting.

Ovenware for roasting

•Any heat-resistant dish is suitable for roasting.

•If the dish has plastic handles, check that they are heat-resistant.

•Large joints can be roasted directly in the fat tray or on the shelf unit with the fat tray placed below (e.g., turkey, goose, 3-4 chickens, 3-4 knuckles of veal).

•We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e.g. veal, marinated beef, pot roast, frozen meat.) In this way the meat will retain its juices.

•In order to obtain a tasty outside crust we recommend roasting piec- es of meat in a casserole dish without a lid (e.g. roast pork, lamb and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef, fillets, game).

3 Tip: The oven will be less dirty if you always use a dish for roasting!

Shelf positions

•Please see the following table for the shelf positions to be used.

3 Notes on the roasting table

Information is given in the table on suitable oven functions, tempera- ture settings, cooking times and shelf positions for various types of meat. The information is for guidance.

•We recommend roasting meat and fish with a minimum weight of 1 kg in the oven.

•To stop meat juices or fat burning onto dishes or the oven, we recom- mend adding a little liquid to the roasting dish.

•Turn the joint as required (after 1/2 - 2/3 of the cooking time).

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2 Switch the oven off approx. 10 minutes before the end of the roasting time to make use of the residual heat.

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