Aeg-Electrolux E1100-4-M EU R05 User Manual download pdf (Page 28)

Roasting

Oven function: Conventional

Ovenware for roasting

• Any heat-resistant ovenware is suitable to use for roasting. (Please

read the manufacturer's instructions.)

• For all lean meats, we recommend roasting these in a roasting tin

or dish with a lid. The meat will be more succulent.

• All types of meat, that can be browned or have crackling, can be

roasted in a roasting tin or dish without a lid.

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

Amount

Weight

Oven

level

Temperature

ºC

Time

Hr.:Min.

Beef

Pot roast 1-1.5 kg 1 200-250 2:00-2:30

Roast beef or fillet 1

per cm. of

thickness

- rare

per cm. of

thickness

1 230-250

0:06-0:08

- medium

per cm. of

thickness

1 230-250

0:08-0:10

- well done

per cm. of

thickness

1 210-230

0:10-0:12

Pork

Shoulder, neck, ham joint, 1-1.5 kg 1 210-220 1:30-2:00

Chop, spare rib 1-1.5 kg 1 180-190 1:00-1:30

1 2 ... 23 24 25 26 27 28 29 30 31 32 33 ... 43 44

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Aeg-Electrolux E1100-4-M EU R05 User Manual Page 28

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