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Roasting
Oven function: Conventional Cooking
or Convection grilling
Insert the grease filter when roasting!
Roasting dishes
•
Any heat-resistant ovenware is suitable
to use for roasting (please read the man-
ufacturer's instructions).
•
Large roasting joints can be roasted di-
rectly in the roasting tray or on the
oven shelf with the roasting tray
placed below it.
•
For all lean meats, we recommend
roasting these in a roasting tin with
a lid. This will keep the meat more suc-
culent.
•
All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
Roasting table
Type of meat
Beef
Pot roast
Roast beef or fillet
- rare
- medium
- well done
Pork
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Porkknuckle (pre-
cooked)
Veal
Quantity
Ovenfunction
Conventional
1-1.5 kg
per cm.
of thickness
per cm.
of thickness
per cm.
of thickness
1-1.5 kg
1-1.5 kg
750 g-1 kg
750 g-1 kg
3
Tips on using the roasting chart
The information given in the following ta-
ble is for guidance only.
•
We recommend cooking meat and fish
weighing 1 kg and above in the ov-
en.
•
To prevent escaping meat juices or fat
from burning on to the pan, we recom-
mend placing some liquid in the roasting
pan.
•
If required, turn the roast (after 1/2 - 2/3
of the cooking time).
•
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 resid-
ual heat.
Shelf
position
1
Cooking
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Temper-
Time
ature
Hours
°C
mins.
200-250
2:00-2:30
per cm. of
thickness
1)
190-200
0:05-0:06
180-190
0:06-0:08
170-180
0:08-0:10
160-180
1:30-2:00
170-180
1:00-1:30
160-170
0:45-1:00
150-170
1:30-2:00
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