Electrolux EHK1WE Manual de usuario descargar pdf (Pagina 15)

– roast lean meat in the roasting tin

with the lid or use roasting bag.

– roast meat and fish in pieces

weighting minimum 1 kg.

– baste large roasts and poultry with

their juices several times during

roasting.

8.7 Roasting tables

Use the function Top / Bottom Heat.

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

6 - 8 1

Roast beef or

fillet: medium

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

Preheat the oven.

Pork

Food Quantity Temperature

(°C)

Time (min) Shelf position

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

(precooked)

750 g - 1 kg 200 - 220 90 - 120 1

Veal

Food Quantity (kg) Temperature

(°C)

Time (min) Shelf position

Roast veal 1 210 - 220

200 - 220

90 - 120 1

Knuckle of veal 1.5 - 2 200 - 220 150 - 180 1

Lamb

Food Quantity (kg) Temperature

(°C)

Time (min) Shelf position

Leg of lamb,

roast lamb

1 - 1.5 210 - 220 90 - 120 1

Saddle of lamb 1 - 1.5 210 - 220 40 - 60 1

ENGLISH

1 2 ... 10 11 12 13 14 15 16 17 18 19 20 ... 27 28

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