Roasts
For roasting, use the oven?s Top/Bottom Heat O fea-
ture.How to use the Roasting Table
3
OvenwareThe table indicates the most suitable oven
feature, temperature settings, and cooking
Any heat-resistant dish is suitable for roasting
times to apply for various types of meat. The
(please read the manufacturer?s instructions).
suggested values are for guidance only.
For oven dishes with artificial handles, make sure
We recommend using the oven to cook fish or
that these are heat-resistant (please read the
meat weighting from 1kg upwards.
manufacturer?s instructions).
To avoid burning the meat juices or fats, we rec-
Large roasts can be cooked on the general pur-
ommend adding a little liquid to the oven dish.
pose tray or on the grill with the general pur-
If necessary, turn the roast over (at 1/2 or 2/3 of
pose tray underneath (for example, turkey,
the way through cooking time).
goose, 3-4 chickens, 3-4 knuckles of veal).
We recommend cooking all lean meats in a cas-Tip: baste large roasts and poultry with the
3
serole with a lid (for example, pot roasts, braisedjuices several times while roasting. This will
beef or veal, deep-fried meats). This renders thegive you better results.
meat juicier.You can switch off the oven around 10 min-
2
If crackling is desired, meat can be cooked in autes before roasting time has ended, to
casserole without a lid (for example, pork, meatmake use of the residual heat.
loafs, lamb, mutton, duck, 1-2 knuckles of veal,
1-2 chickens, small poultry, roast beef, fillets,
game fowl).
Tip: roasting in an oven dish will be less
3
messy!
Roasting Table
For each, place the baking tray/general purpose pan at position 1
Top/Bottom heat
Temperature in °CTray position from Roasting time in
Type of roast
bottomminutes
Pork
1kg pork roasts
(Spare ribs or ham, rolled roasts), 180-190214-20
for each cm. thick
Smoked loin of pork, for each cm. thick190-200210-12
Meat loaf200-210260-70
Rind
Roast beef, for each cm. thick200-210218-20
Fillet of beef, for each cm. thick220-23026-8
Roast beef, for each cm. thick220-23028-10
Veal
Roast veal, for each cm. thick190-200214-17
Lamb
Leg of lamb (1800 g)190-200290-120
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ACEC
ELECTROLUX
