User manual

electrolux 19
• If required, 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
will give better roasting results.
• You can switch the oven off
about 10 minutes before the end of the
roasting time, in order to utilise the re-
sidual heat.
Roasting table
Type of meat Quantity Ovenfunction
Shelf
position
Te mp er -
ature
°C
Time
Mins.
Beef
Pot roast 1-1.5 kg Conventional 1 200-250 120-150
Roast beef or fillet
per cm. of
thickness
- rare
per cm.
of thickness
Convection
grilling
1 190-200
1)
5-6
- medium
per cm.
of thickness
Convection
grilling
1 180-190 6-8
- well done
per cm.
of thickness
Convection
grilling
1 170-180 8-10
Pork
Shoulder, neck, ham
joint
1-1.5 kg
Convection
grilling
1 160-180 90-120
Chop, spare rib 1-1.5 kg
Convection
grilling
1 170-180 60-90
Meat loaf 750 g-1 kg
Convection
grilling
1 160-170 50-60
Porkknuckle (pre-
cooked)
750 g-1 kg
Convection
grilling
1 150-170 90-120
Veal
Roast veal 1 kg
Convection
grilling
1 160-180 90-120
Knuckle of veal 1.5-2 kg
Convection
grilling
1 160-180 120-150
Lamb
Leg of lamb, roast lamb 1-1.5 kg
Convection
grilling
1 150-170 100-120
Saddle of lamb 1-1.5 kg
Convection
grilling
1 160-180 40-60
Game
Saddle of hare, leg of
hare
up to 1 kg Conventional 3 220-250
1)
25-40
Saddle of venison 1.5-2 kg Conventional 1 210-220 35-40
Haunch of venison 1.5-2 kg Conventional 1 180-200 60-90