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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.
(If present)
• 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.
Roasting tables
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 for each
cm of thick-
ness
Convection
grilling
1
190 - 200
1)
0:05 - 0:06
- medium for each
cm of thick-
ness
Convection
grilling
1 180 - 190 0:06 - 0:08
- well done for each
cm of thick-
ness
Convection
grilling
1 170 - 180 0:08 - 0:10
1) Pre-heat the oven
Pork
Type of meat Quantity Oven function Shelf
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 0:50 - 1:00
Porknuckle (pre-
cooked)
750 g - 1 kg Convection
grilling
1 150 - 170 1:30 - 2:00
Veal
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Roast Veal 1 kg Convection
grilling
1 160 - 180 1:30 - 2:00
Knuckle of veal 1.5 -2 kg Convection
grilling
1 160 - 180 2:00 - 2:30
14 electrolux