Electrolux FEH60G2101 Instrukcja Użytkownika Pobierz pdf (Strona 17)

9.6 Roasting

• Use heat-resistant ovenware to roast

(refer to the instructions of the

manufacturer).

• You can roast large roasting joints

directly in the deep pan (if present) or

on the wire shelf above the deep pan.

• Roast lean meats in the roasting tin

with the lid. This keeps the meat more

succulent.

• All types of meat that can be browned

or have crackling can be roasted in the

roasting tin without the lid.

• We recommend that you cook meat

and fish weighing 1 kg and above in

the appliance.

• To prevent the meat juices or fat from

burning onto the pan, put some liquid

into the deep pan.

• If necessary, 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 gives better roasting

results.

• You can deactivate the appliance

approximately 10 minutes before the

end of the roasting time, and use the

residual heat.

9.7 Roasting with Conventional Cooking

Beef

Food Quantity Temperature

(°C)

Time (min) Shelf

position

Pot roast 1 - 1.5 kg 200 - 230 105 - 150 1

Roast beef or fillet: rare per cm. of thick-

ness

230 - 250

1)

6 - 8 1

Roast beef or fillet: me-

dium

per cm. of thick-

ness

220 - 230 8 - 10 1

Roast beef or fillet: well

done

per cm. of thick-

ness

200 - 220 10 - 12 1

1)

Preheat the oven.

Pork

Food Quantity Temperature

(°C)

Time (min) Shelf po-

sition

Shoulder, neck, ham

joint

1 - 1.5 kg 210 - 220 90 - 120 1

Chop, spare rib 1 - 1.5 kg 180 - 190 60 - 90 1

Meat loaf 750 g - 1 kg 170 - 190 50 - 60 1

Pork knuckle (pre-

cooked)

750 g - 1 kg 200 - 220 90 - 120 1

Veal

Food Quantity Temperature

(°C)

Time (min) Shelf po-

sition

Roast veal

1)

1 kg 210 - 220 90 - 120 1

ENGLISH

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