Electrolux EKC6670AOW - Manuel (Page 23)

10.7 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.
10.8 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
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