Electrolux FEH60G2101 Benutzerinformation Seite 18

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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.
9.7 Roasting with Conventional Cooking
Beef
Type of meat
Pot roast
Roast beef or
fillet: rare
Roast beef or
fillet: medium
Roast beef or
fillet: well done
1) Pre-heat the oven
Pork
Type of meat
Shoulder,
neck, ham
joint
Chop, spare
rib
Meat loaf
Porkknuckle
(precooked)
Veal
Type of meat
Roast veal
Knuckle of
veal
1) use a closed roasting dish
Quantity
1-1.5 kg
per cm. of
thickness
per cm. of
thickness
per cm. of
thickness
Quantity
1-1.5 kg
1-1.5 kg
750 g -1 kg
750 g -1 kg
Quantity
1)
1 kg
1.5-2 kg
• 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.
Shelf posi- Temperature
tion
1 200 - 230
1
230 - 250
1 220 - 230
1 200 - 220
Shelf posi- Temperature
tion
1 210 - 220
1 180 - 190
1 170 - 190
1 200 - 220
Shelf posi- Temperature
tion
1 210 - 220
1 200 - 220
Time in min.
°C
105 - 150
1)
6 - 8
8 - 10
10 - 12
Time in min.
°C
90 - 120
60 - 90
50 - 60
90 - 120
Time in min.
°C
90 - 120
150 - 180