Electrolux B3741-5 user manual Roasting table, Tips on using the Roasting Table

24Uses, Tables and Tips

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	Quantity	Ovenfunction	Shelf	Tempera-	Time
				ture
			position		Hours mins.
				°C
Beef
Pot roast	1-1.5 kg	Conventional	1	200-250	2:00-2:30
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
Pork
Shoulder, neck, ham	1-1.5 kg	Rothitherm	1	160-180	1:30-2:00
joint
Chop, spare rib	1-1.5 kg	Rothitherm	1	170-180	1:00-1:30
Meat loaf	750 g-1 kg	Rothitherm	1	160-170	0:45-1:00
Porkknuckle (pre-	750 g-1 kg	Rothitherm	1	150-170	1:30-2:00
cooked)
Veal
Roast veal	1 kg	Rothitherm	1	160-180	1:30-2:00
Knuckle of veal	1.5-2 kg	Rothitherm	1	160-180	2:00-2:30
Lamb
Leg of lamb, roast	1-1.5 kg	Rothitherm	1	150-170	1:15-2:00
lamb
Saddle of lamb	1-1.5 kg	Rothitherm	1	160-180	1:00-1:30