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Food to be
cooked
Oven function Shelf level Temperature
°C
Time
Fruit flans Conventional 3 refer to instruc-
tions of the
manufacturer
refer to instruc-
tions of the
manufacturer
1) Comment: Turn chips 2 or 3 times during cooking
Roasting
Roasting dishes
Use heat-resistant ovenware to roast
(please read the instructions of the manu-
facturer).
Large roasting joints can be roasted di-
rectly in the deep roasting pan or on the
oven shelf above the deep roasting pan
(selected models only).
Roast lean meats in a roasting tin with a
lid. This well 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.
The data in the table is for guidance
only.
Tips on using the roasting table.
Roast meat and fish that weighs more
than 1 kg .
Put some water in the roasting tray to
prevent meat juices or fat from burning to
the pan.
Turn the meat if it is necessary (after 1/2 -
2/3 of the cooking time).
For better results, baste large pieces of
meat and poultry with the cooking juices
several times during the cooking time.
Stop the oven approximately 10 minutes
before the end of roasting time to use the
residual heat.
Beef
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Port roast 1 - 1,5 kg Conventional 1 200 - 250 2:00 - 2:30
Roast beef or fillet for each
cm of
thickness
- rare
1)
for each cm
of thickness
Convection
grilling
1 190 - 200 0:05 - 0:06
- medium for each cm
of thickness
Convection
grilling
1 180 - 190 0:06 - 0:08
- well done for each cm
of thickness
Convection
grilling
1 170 - 180 0:08 - 0:10
1) preheat the oven
Pork
Type of meat Quantity Oven function Shel
f
level
Tempera-
ture °C
Time
(h:min)
Shoulder, neck, ham
joint
1 - 1.5 kg Convection
grilling
1 160 - 180 1:30 - 2:00
Chop, spare rib 1 - 1.5 kg Convection
grilling
1 170 - 180 1:00 - 1:30
Meat loaf 750 g - 1 kg Convection
grilling
1 160 - 170 0:45 - 1:00
Porknuckle (precooked) 750 g - 1 kg Convection
grilling
1 150 - 170 1:30 - 2:00
10 electrolux
10


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