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Roasting
Oven function: Multi hot air operated cooking
Insert the fat filter when roasting!
Ovenware for roasting
• Any heat-resistant ovenware is suitable to use for roasting (please follow the
manufacturer's instructions).
• For all lean meats, we recommend roasting these in a roasting tin or dish
with a lid . The meat will be more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in a
roasting tin without the lid.
Notes on the roasting chart
The information given in the following chart is for guidance only.
• We recommend using the oven to roast meat and fish only in quantities above
1 kg.
• To prevent escaping meat juices or fat from burning on to the pan, we recom-
mend placing some liquid in the roasting cookware.
• Turn the meat as required (after 1/2 - 2/3 of the cooking time).
• Use the cooking juices to baste large roasts and poultry several times during the
cooking time. This will give better roasting results.
• Switch the oven off approx. 10 minutes before the end of roasting time to make
use of the residual heat.
Roasting chart
Food to be roasted
Pork
Shoulder, neck, ham joint (1,000-1,500g)
Chops, Kasseler (smoked loin of pork)
(1,000-1,500g)
Meatloaf (750-1,000g)
Knuckle of pork, pre-cooked (750-1,000g) 1
Uses, charts and tips
Multi hot air operated cooking
Oven level
Temperature °C
1
170-190
1
180-200
1
180-200
170-190
41
Time in hrs:
Mins.
1:30-2:00
1:00-1:30
0:45-1:00
1:30-2:00
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