Electrolux 41016VI Cooktop User Manual


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33Uses, Tables and Tips
• 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 residual heat.
Roasting table
Type of meat Quantity Ovenfunction
Shelf
position
Tempera
ture
°C
Time
Hours mins.
Beef
Pot roast 11.5 kg
Convention
al
1 200250 2:002:30
Roast beef or fillet
per cm. of
thickness
 rare
per cm.
of thickness
Rotitherm 1 190200
1)
0:050:06
 medium
per cm.
of thickness
Rotitherm 1 180190 0:060:08
 well done
per cm.
of thickness
Rotitherm 1 170180 0:080:10
Pork
Shoulder, neck, ham
joint
11.5 kg Rotitherm 1 160180 1:302:00
Chop, spare rib 11.5 kg Rotitherm 1 170180 1:001:30
Meat loaf 750 g1 kg Rotitherm 1 160170 0:451:00
Porkknuckle (pre
cooked)
750 g1 kg Rotitherm 1 150170 1:302:00
Veal
Roast veal 1 kg Rotitherm 1 160180 1:302:00
Knuckle of veal 1.52 kg Rotitherm 1 160180 2:002:30
Lamb
Leg of lamb, roast
lamb
11.5 kg Rotitherm 1 150170 1:152:00
Saddle of lamb 11.5 kg Rotitherm 1 160180 1:001:30
Game
Saddle of hare, leg of
hare
up to 1 kg
Convention
al
3 220250
1)
0:250:40
Saddle of venison 1.52 kg
Convention
al
1 210220 1:151:45
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