Aeg-Electrolux E30502-5-W User Manual download pdf (Page 18)

Uses, Tables and Tips18

Roasting

Oven function: Conventional or Rotitherm

Ovenware for roasting

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

turer'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 Quantity Ovenfunction

Shelf

position

Tempera-

ture

°C

Time

Hours mins.

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.

of thickness

Rotitherm 1 190-200

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

1 2 ... 13 14 15 16 17 18 19 20 21 22 23 ... 35 36

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Aeg-Electrolux E30502-5-W User Manual Page 18

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