Electrolux 41016VI - Manual (Page 33)

33
Uses, Tables and Tips
• 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
position
Tempera
ture
°C
Time
Hours mins.
Beef
Pot roast 1 1.5 kg
Convention
al
1 200 250 2:00 2:30
Roast beef or fillet
per cm. of
thickness
rare
per cm.
of thickness
Rotitherm 1 190 200
1)
0:05 0:06
medium
per cm.
of thickness
Rotitherm 1 180 190 0:06 0:08
well done
per cm.
of thickness
Rotitherm 1 170 180 0:08 0:10
Pork
Shoulder, neck, ham
joint
1 1.5 kg Rotitherm 1 160 180 1:30 2:00
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
Porkknuckle (pre
cooked)
750 g 1 kg Rotitherm 1 150 170 1:30 2:00
Veal
Roast veal 1 kg Rotitherm 1 160 180 1:30 2:00
Knuckle of veal 1.5 2 kg Rotitherm 1 160 180 2:00 2:30
Lamb
Leg of lamb, roast
lamb
1 1.5 kg Rotitherm 1 150 170 1:15 2:00
Saddle of lamb 1 1.5 kg Rotitherm 1 160 180 1:00 1:30
Game
Saddle of hare, leg of
hare
up to 1 kg
Convention
al
3 220 250
1)
0:25 0:40
Saddle of venison 1.5 2 kg
Convention
al
1 210 220 1:15 1:45