Electrolux FEH60G2101 Manual do Utilizador descarregar pdf (Página 18)

9.6 Roasting

Roasting dishes

• Use heat-resistant ovenware to roast

(please read the instructions of the

manufacturer).

• Large roasting joints can be roasted di-

rectly in the deep pan (if present) or on

the wire shelf above the deep pan.

• Roast lean meats in a roasting tin with a

lid. This will keep 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.

9.7 Roasting with Conventional Cooking

Beef

Type of meat Quantity Shelf posi-

tion

Temperature

°C

Time in min.

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

Roast beef or

fillet: rare

per cm. of

thickness

230 - 250

6 - 8

Roast beef or

fillet: medium

per cm. of

thickness

1 220 - 230 8 - 10

Roast beef or

fillet: well done

per cm. of

thickness

1 200 - 220 10 - 12

Pre-heat the oven

Pork

Type of meat Quantity

Shelf posi-

tion

Temperature

°C

Time in min.

Shoulder,

neck, ham

joint

1-1.5 kg 1 210 - 220 90 - 120

Chop, spare

rib

1-1.5 kg 1 180 - 190 60 - 90

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

Porkknuckle

(precooked)

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

Veal

Type of meat Quantity

Shelf posi-

tion

Temperature

°C

Time in min.

Roast veal

1 kg 1 210 - 220 90 - 120

Knuckle of

veal

1.5-2 kg 1 200 - 220 150 - 180

use a closed roasting dish

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