Electrolux EKI6552BOW Manual de usuario descargar pdf (Pagina 29)

Roast large roasting joints directly in the

tray or on the wire shelf placed above the

tray.

Put some water in the tray to prevent the

meat juices or fat from burning.

Meat with crackling can be roasted in the

roasting tin without the lid.

Turn the roast after 1/2 - 2/3 of the

cooking time.

To keep meat more succulent:

• roast lean meat in the roasting tin with

the lid or use roasting bag.

• roast meat and fish in large pieces (1

kg or more).

• baste large roasts and poultry with

their juices several times during

roasting.

10.11 Hot Air Roasting

Beef

Food Temperature

(°C)

Time (min / kg) Shelf po‐

sition

Roast beef

125 80 - 120 2 - 3

Rump steak - browning 200 total 10 2 - 3

Rump steak - roasting 150 50 - 60 2 - 3

Roast beef 160 90 - 120 1 - 2

Other. Can be browned off after roasting under the grill or with top / bottom heat at

250°C. If you are using a meat probe, remove it before grilling.

Veal

Food Temperature

(°C)

Time (min / kg) Shelf po‐

sition

Fillet of beef

160 60 - 70 2 - 3

Other. Can be browned off after roasting under the grill or with top / bottom heat at

250°C. If you are using a meat probe, remove it before grilling.

Lamb

Food Temperature

(°C)

Time (min / kg) Shelf po‐

sition

Leg / shoulder / saddle 160 80 - 100 2

Pork

Food Temperature

(°C)

Time (min / kg) Shelf po‐

sition

Roast pork

175 60 - 70 2 - 3

Pork loin

175 60 2 - 3

Neck fillets 160 90 - 120 2 - 3

ENGLISH 29

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