Electrolux FEH60P2101 Benutzerhandbuch Seite 17

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 750 g -1 kg
Porkknuckle
750 g -1 kg
(precooked)
Veal
Type of meat
1)
Roast veal
Knuckle of
veal
1) use a closed roasting dish
Quantity Shelf posi-
1-1.5 kg
per cm. of
thickness
per cm. of
thickness
per cm. of
thickness
Shelf posi-
Quantity
1-1.5 kg
1-1.5 kg
Shelf posi-
Quantity
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.
Temperature
tion °C
1 200 - 230
1
230 - 250
1 220 - 230
1 200 - 220
Temperature
tion °C
1 210 - 220
1 180 - 190
1 170 - 190
1 200 - 220
Temperature
tion °C
1 210 - 220
1 200 - 220
ENGLISH 17
Time in min.
105 - 150
1)
6 - 8
8 - 10
10 - 12
Time in min.
90 - 120
60 - 90
50 - 60
90 - 120
Time in min.
90 - 120
150 - 180