Electrolux B5741-5 Roasting table, Oven function Conventional or Rotitherm Roasting dishes

26Uses, Tables and Tips

Roasting

Oven function: Conventional or Rotitherm

Roasting dishes

•Any heat-resistant ovenware is suitable to use for roasting (please read the manufac- turer'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 roast- ing tin without the lid.

3 Tips 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 oven.

•To prevent escaping meat juices or fat from burning on to the pan, we recommend 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	1-1.5 kg	Conventional	1	200-250	2:00-2:30
Roast beef or fillet					per cm. of
					thickness
- rare	per cm.	Rotitherm	1	190-2001)	0:05-0:06
	of thickness
- medium	per cm.	Rotitherm	1	180-190	0:06-0:08
	of thickness
- well done	per cm.	Rotitherm	1	170-180	0:08-0:10
	of thickness
Pork
Shoulder, neck, ham	1-1.5 kg	Rotitherm	1	160-180	1:30-2:00
joint
Chop, spare rib	1-1.5 kg	Rotitherm	1	170-180	1:00-1:30
Meat loaf	750 g-1 kg	Rotitherm	1	160-170	0:45-1:00