Roasting; Grilling; Browning - ETNA A3405 Notice D'utilisation

Roasting

If the meat is covered when roasted, e.g. in
a casserole, it will retain its juices and little
or no smoke will develop. When roasted in
an open roasting tin it will brown and crisp
more quickly. The oven's roasting tin is ideal
for roasting large joints.
Roasting table
Meat weigth in kg
Pork 1,0
Beef 1,0
Veal 1,0
Spring Chicken 1,0
Chicken 1,3
Duck 1,5
Goose 3,0
Turkey 2,0
Turkey 3,0
Venison 1,5
Fish (whole) 1,0
The figures in this table are guidelines.
The table below applies only when you put the
dishes into a cold oven. When using top and
bottom heat the dishes should be put on to the
second ridge.
temp in °C time in mins.
180 - 200 100
170 - 190 100
170 - 190 90
180 - 200 60
170 - 190
75
150 - 170 90
170 - 190 160 - 180
160 - 180 110 - 130
160 - 180 150 - 180
170 - 190
90
160 - 180 50

Grilling

Place the roasting sheet on the lowest level in
n
the oven.
Place the grill sheet in the middle of the oven
n
(see table).
Close the door and turn the knob to the grill
n
setting.
Dark meat such as beef, game and mutton, will
brown more quickly than light meat, such as veal,
pork and poultry. Light meat and fish filets will not
be as brown on the outside, even when they are
done to juicy perfection on the inside.
Smoke caused by burning grease will often
develop when meat is grilled directly on the rack.
The smoke development can be minimised by
filling the roasting sheet with water and placing
it underneath the grill rack. This will, of course,
result in increased condensation.
Time table for surface grilling
Grill meat
Steak (4 pieces)
Schnitzel (4 pieces)
Liver (4 pieces)
Meat ball (4 pieces)
Saucage (4 pieces)
Toast
The figures in this table are guidelines.

Browning

To brown and crisp the outside of meat, switch
the grill element on for a few moments. Wait until
the top is golden brown; turn the food without
pricking it.
Small pieces of meat
Grilled meat will retain its natural flavour if it is
not coated with oil before grilling.
Large pieces of meat
These are best brushed with a thin coating of oil
or butter to prevent the surfaces exposed to the
heat from drying out.
ridge level time in mins.
3 or 4 5 - 6
3 or 4 6 - 8
3 or 4 4 - 5
3 or 4 7 - 9
3 or 4 5 - 6
3 or 4 2 - 3