Electrolux B 4100 manual Table Meat, roasting, casseroles, Notes on the Roasting Tables

Operating Instructions

Notes on the Roasting Tables

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

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

•In general the conventional O function is suitable for very lean meat, fish and game.

•For all other types of meat (particularly poultry) we recommend the rotitherm I function, if you are just roasting meat without cooking any other type of food in the oven at the same time.

•If you wish to roast meat and cook other dishes at the same time, use the fan cooking U function.

•The cooking time required is dependent on the type and quality of the meat.

•To stop juices that exude from the meat burning onto dishes, we rec- ommend adding a little liquid in the roasting dish.

•Turn the roast after approx. 2/3 of the cooking time.

2Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat.

Table: Meat, roasting, casseroles

Meat	Fan Cooking U		Conventional O		Rotitherm I		Time
	Shelf		Shelf		Shelf	Temperatur
	posi-	Tempera- posi- Tempera-			Posi-
	tion	ture	tion	ture	tion	e2	hrs. : min.
	from	ºC	from	ºC	from	ºC
	Top		Top		Top
Pork
Shoulder;							0:30-0:35
leg; rolled;
			4				per 450 g/1 lb
boned	4	170-180		190-210	4	150-160
			or 5				plus
spare rib;
							30-35 mins
loin of pork
Beef
							0:35-0:40
Inexpensive	4	160-170	4	180-200	-	-	per 450 g/1 lb
cuts							plus
							15-20 mins

30