Bedienungsanleitung Gorenje b 3400 e (Seite 6 von 13) (Englisch)

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Instructions for use, installation and connection

Roasting

Best results are obtained with the engagement of both upper

and lower.

Note! For roasting meat we recommend the use of grease

filter (depending on the model).

Tips regarding roasting pans

• Use light enamel pans, temperature resistant glass pans,

clay dishes or wrought iron dishes.

• Stainless steel dishes are not recommendable because they

excessively reflect heat.

• Cover your roast or wrap it in foil. It will preserve its juice and

the oven will remain cleaner.

• If you leave the pan uncovered, the roast will be cooked

sooner. Roast large chunks of meat directly on the grid, with

intercepting pan underneath.

Attention when roasting!

Roasting tables indicate suggested temperatures, guide level

and roasting times. Roasting time largely depends upon the

type of meat, its size and quality, so you may expect some

variations.

• Roasting of large chunks of meat may produce excessive

steaming and dew formation at the oven door. This is quite

normal, and does not affect the operation of the oven.

However, after the completion of roasting wipe the oven door

and the glass thoroughly.

• Roasting of red meat, poultry and fish is rational if the roast

exceeds one kilogram in size.

• Add as much liquid as necessary to prevent burning of juice,

dripping from meat. Roast must be surveyed at all times,

and liquid added if necessary.

• At approximately the middle of the indicated time turn the

roast round, especially if you use the deep roast dish.

• When roasting on the grill grid, place the grid in the deep

roasting pan and insert both into the sliding guide. The

bottom pan will intercept dripping fat.

• Never leave roast to cool in the oven, as it might produce

dew and corrosion of the oven.

Roasting Table

Type of meat Weight

(in grams)

Guide level

(from bottom up)

Temp.

(°C)

Roasting time

(in min.)

Beef

Beef loin 1000

2 200 -220

100-120

Beef loin 1500

2 200-220

120-150

Roastbeef, rare 1000

2 220-230

30-40

Roastbeef, well done 1000

2 220-230

40-50

Pork

Pork roast with skin 1500 2 180-190 140-160

Flank 1500 2 190-200 120-150

Flank 2000 2 180-200 150-180

Pork loin 1500

2 200-220

120-140

Meat roll 1500

2 200-220

120-140

Pork cutlet 1500

2 180-200

100-120

Minced meat roast 1500

2 210-220

60-70

Veal

Veal roll 1500

2 180-200

90-120

Veal knuckle 1700

2 180-200

120-130

Lamb

Lamb prime ribs 1500

2 190-200

100-120

Mutton bladebone 1500

2 190-200

120-130

Venison

Hare ribs 1500

2 190-210

100-120

Hare bladebone 1500

2 190-210

100-120

Boar ham 1500

2 190-210

100-120

Poultry

Chicken, entire 1200 2 200-210 60-70

Hen 1500 2 200-210 70-90

Duck 1700 2 180-200 120-150

Goose 4000 2 160-170 180-200

Turkey 5000 2 150-160 180-240

Fish

Fish, entire 1000 2 200-210 50-60

Fish souffle 1500 2 180-200 50-70

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