20 electrolux
Roasting
Oven function: Conventional or Con-
vection grilling
Roasting dishes
• Any heat-resistant ovenware is suitable
for roasting. (Please read the manufac-
turer's instructions.)
• Large roasting joints can be cooked di-
rectly in the tray or on the shelf with
the tray placed below
• For all lean meat, we recommend
roasting these in a roasting tray with
a lid. This makes 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.
3 Tips on using the roasting chart
The figures in the following table are for
guidance only.
• We recommend cooking meat and fish
over 1 kg in weight in the oven.
• To prevent escaping meat juices or fat
from burning on to the pan, we recom-
mend placing some water in the roast-
ing pan.
• Turn the meat as required (after about 1/
2 - 2/3 of cooking time).
• Baste large roasting joints and poultry
several times during the cooking time.
This will give better roasting results.
• Switch off the oven approx. 10 minutes
prior to the end of the cooking time in or-
der to use the residual heat.
Roasting table
Type of meat Quantity Ovenfunction
Shelf
position
Te mp e r-
ature
°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
Convection
grilling
1 190-200
1)
0:05-0:06
- medium
per cm.
of thickness
Convection
grilling
1 180-190 0:06-0:08
- well done
per cm.
of thickness
Convection
grilling
1 170-180 0:08-0:10
Pork
Shoulder, neck, ham joint 1-1.5 kg
Convection
grilling
1 160-180 1:30-2:00
Chop, spare rib 1-1.5 kg
Convection
grilling
1 170-180 1:00-1:30
Meat loaf 750 g-1 kg
Convection
grilling
1 160-170 0:45-1:00
Porkknuckle (pre-
cooked)
750 g-1 kg
Convection
grilling
1 150-170 1:30-2:00
Veal
Roast veal 1 kg
Convection
grilling
1 160-180 1:30-2:00
Knuckle of veal 1.5-2 kg
Convection
grilling
1 160-180 2:00-2:30
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