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

 

 

 

 

 

 

 

 

 

 

 

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Image 27
Electrolux B3301-5 user manual Tips on using the Roasting Table, Roasting table, Beef