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

 

 

 

 

 

 

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