Table of Contents
Advertisement
Meat
Æ main oven
Meat
Beef
Slow roast joint
Top side
Top rump
Lamb
Leg
Shoulder
(bone in)
Shoulder
(boned and rolled)
Rack of lamb
44
If there are several pieces of meat, calculate the
roasting time using the weight of the heaviest piece of
meat. The individual pieces of meat should be
approximately the same size.
Turn pieces of meat halfway through the cooking
time.
When the roast is ready, turn off the oven and allow it
to rest for an additional 10 minutes. This allows better
distribution of meat juices.
After cooking, wrap sirloin in aluminium foil and leave
it to rest for 10 minutes in the oven.
For roast pork with a rind, score the rind in a
crossways pattern, then lay the roast in the dish with
the rind at the bottom.
: = 3D hot air
Dish
Universal pan with
wire insert
Universal pan with
wire insert
Universal pan with
wire insert
Universal pan with
wire insert
Universal pan with
wire insert
Universal pan with
wire insert
Shelf
Type of
position
heating
1
<
1
<
1
<
1
<
1
<
1
<
Tempera
Time, min per
ture in C
500g + add.
Time
130 140
40+40
160 170
30+25
160 170
30+25
160 170
25+20
170 180
25+25
180 190
25+25
Advertisement
Table of Contents
