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Roasting
Roasting dish without a lid is used for roasting.
While the meat is roasting, the liquid in the roasting dish will
evaporate. If necessary, carefully add more hot liquid.
When you are roasting using
approximately half to two thirds of the way through the roasting
time.
Roasting in the universal pan
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
Deglaze the pan of the juices with hot water, stock, wine or
similar. Bring to the boil, thicken with cornflour, season and
pass through a sieve if necessary.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
For smaller joints, you can use a smaller roasting dish instead
of the universal pan. Place this directly on the wire rack.
Roasting in the universal pan with insert grid
Place the wire insert in the universal pan with the lower area
facing downwards and slide them in together at the same shelf
position.
For fatty meat and poultry, add
universal pan, depending on the size and type of the joint.
Roasting in the universal pan with roasting sheet
The roasting sheet reduces dirt in the cooking compartment.
Place the roasting sheet in the universal pan and slide them in
together at the same shelf position.
Dripping fat and meat juices are caught in the universal pan.
Meal
Duck
Beef
Slow roast joint
Top side / top rump
Lamb
Leg
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb
* Preheat oven
** + time for Yorkshire pudding
Top/bottom heat, turn the roast
%
to ¼ litre water to the
X
Setting
3
%
3
%
3
%
3
%
3
%
3
%
3
%
Braising
For braising, a roasting dish with a lid is used. Ensure that the
roasting dish and lid fit together well and close properly.
First, sear the meat if required.
Add the meat, vegetables and liquid to the roasting dish in
equal proportions and place the dish with the lid closed on the
wire rack at shelf position 1.
While the meat is braising, the liquid in the roasting dish will
evaporate. Pour in more liquid if required.
Tables for roasting and braising
The details given in the table are guidelines and apply to food
placed in a cold oven and for meat taken directly from the
refrigerator.
Poultry
The information in the tables applies to unstuffed poultry. Turn
the poultry after half of the cooking time.
Lean meat
Coat lean meat with fat or oil as required and cover it with strips
of bacon.
Cooking time and temperature
The cooking time and temperature depend on the size, height,
type and quality of the food and the roasting dish.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
The values for cooking time apply to 0.5 - 2 kg of food. For
greater weights, reduce the temperature and increase the
cooking time. For multiple pieces, apply the cooking time for
the weight of the heaviest piece.
Standing time
At the end of the cooking time, switch the oven off and leave
the roast to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the cooking times specified.
Level
Temperature in °C
1
180*
2
190 - 200*
1
140*
2
150*
1
160*
2
190*
1
170*
2
200*
1
170*
2
200*
1
170*
2
200*
1
180*
2
200*
Time, min. per 500 g
+ add. time
20 + 20
20 + 20
40 + 40
40 + 40
30 + 25
30 + 25
30 + 25
30 + 25
25 + 20
25 + 20
30 + 25
30 + 25
25 + 25
25 + 25
15
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