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Roasting
Use conventional ¡ oven function for roasting.
Ovenware for roasting
• Any heat-resistant dish is suitable for roasting.
• If the dish has plastic handles, check that they are
heat-resistant.
• When roasting, use an oven rack and an all-pur-
pose tray together.
• Always place the all-purpose tray in the first shelf
positions from the bottom.
• Large joints can be roasted directly in the fat tray
or on the shelf unit with the fat tray placed be-
low (e.g., turkey, goose,
3-4 chickens, 3-4 knuckles of veal).
• We recommend that all lean pieces of meat should
be roasted in a casserole dish with a lid (e.g.
veal, marinated beef, pot roast, frozen meat.) In
this way the meat will retain its juices.
• In order to obtain a tasty outside crust we recom-
mend roasting pieces of meat in a casserole dish
without a lid (e.g. roast pork, lamb and mutton,
meat loaf, duck, 1-2 knuckles of veal, 1-2 chick-
ens, small fowl, roast beef, fillets, game).
3
Tip: The oven will be less dirty if you always
use a dish for roasting!
Shelf positions
• Please see the following table for the shelf posi-
tions to be used.
• Be sure to count the shelf positions from bottom to
top.
3
Notes on the roasting table
Information is given in the table on suitable
oven functions, temperature settings, cooking
times and shelf positions for various types of
meat. The information is for guidance.
• We recommend roasting meat and fish with a min-
imum weight of 1 kg in the oven.
• To stop meat juices or fat burning onto dishes or
the oven, we recommend adding a little liquid to
the roasting dish.
• Turn the joint as required (after 1/2 - 2/3 of the
cooking time).
3
Baste large joints and poultry several times
during cooking with the meat juices. This will
produce better roasting results.
2
Switch the oven off approx. 10 minutes before
the end of the roasting time to make use of the
residual heat.
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