Aeg-Electrolux B47410-5-M User Manual download pdf (Page 25)

25Uses, Tables and Tips

• For all lean meats, we recommend roasting these in a roasting tin with a lid. This

will keep the meat more succulent.

• All types of meat, that can be browned or have crackling, can be roasted in the roast-

ing tin without the lid.

3 Tips on using the roasting chart

The information given in the following table is for guidance only.

• We recommend cooking meat and fish weighing 1 kg and above in the oven.

• To prevent escaping meat juices or fat from burning on to the pan, we recommend

placing some liquid in the roasting pan.

• 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

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

1 2 ... 20 21 22 23 24 25 26 27 28 29 30 ... 43 44

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Aeg-Electrolux B47410-5-M User Manual Page 25

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