Ready meals
Food to be
cooked
Frozen pizza
Chips1)
Baguettes
Fruit flans
Oven function
Conventional
Convection grill-
ing
Conventional
Conventional
Shelf level
3
3
3
3
|
| electrolux 11 |
|
|
|
Temperature |
| Time |
°C |
|
|
refer to instruc- |
| refer to instruc- |
tions of the man- |
| tions of the man- |
ufacturer |
| ufacturer |
| refer to instruc- | |
|
| tions of the man- |
|
| ufacturer |
refer to instruc- |
| refer to instruc- |
tions of the man- |
| tions of the man- |
ufacturer |
| ufacturer |
refer to instruc- |
| refer to instruc- |
tions of the man- |
| tions of the man- |
ufacturer |
| ufacturer |
1) Comment: Turn chips 2 or 3 times during cooking
Roasting
Roasting dishes
•Use
•Large roasting joints can be roasted di- rectly in the deep roasting pan or on the oven shelf above the deep roasting pan (selected models only).
•Roast lean meats in a roasting tin with a lid. This well keep the meat more succu- lent.
•All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid.
The data in the table is for guidance only.
Beef
Tips on using the roasting table.
•Roast meat and fish that weighs more than 1 kg .
•Put some water in the roasting tray to pre- vent meat juices or fat from burning to the pan.
•Turn the meat if it is necessary (after 1/2 - 2/3 of the cooking time).
•For better results, baste large pieces of meat and poultry with the cooking juices several times during the cooking time.
•Stop the oven approximately 10 minutes before the end of roasting time to use the residual heat.
Type of meat
Port roast
Roast beef or fillet
Quantity
1 - 1,5 kg
Oven function
Conventional
Shelf level
1
Tempera-
ture °C
200 - 250
Time
(h:min)
2:00 - 2:30
for each
cm of thick-
ness
-rare1)
-medium
-well done
for each cm of thickness
for each cm of thickness
for each cm of thickness
Convection
grilling
Convection
grilling
Convection
grilling
1
1
1
190 - 200 0:05 - 0:06
180 - 190 0:06 - 0:08
170 - 180 0:08 - 0:10
1) preheat the oven
