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9.9 Roasting
• Use heat-resistant ovenware to roast.
Refer to the instructions of the
ovenware manufacturer.
• You can roast large roasting joints
directly in the deep pan or on the wire
shelf above the deep pan.
• Put some liquid in the deep pan to
prevent the meat juices or fat from
burning on it's surface.
• All types of meat that can be browned
or have crackling can be roasted in the
roasting tin without the lid.
9.10 Roasting tables
Beef
Food
Quantity
Pot roast
1 - 1.5 kg
Roast beef or
per cm of
fillet: rare
thickness
Roast beef or
per cm of
fillet: medium
thickness
Roast beef or
per cm of
fillet: well done
thickness
1) Preheat the oven.
Pork
Food
Quantity
(kg)
Shoulder /
1 - 1.5
Neck / Ham
joint
Chop / Spare
1 - 1.5
rib
Meatloaf
0.75 - 1
Pork knuckle
0.75 - 1
(precooked)
• If necessary, turn the roast after 1/2 to
2/3 of the cooking time.
• To keep meat more succulent:
– roast lean meat in the roasting tin
– roast meat and fish in pieces
– baste large roasts and poultry with
Function
Tempera-
ture (°C)
Top / Bot-
230
tom Heat
Turbo Grill-
190 - 200
ing
Turbo Grill-
180 - 190
ing
Turbo Grill-
170 - 180
ing
Function
Tempera-
ture (°C)
Turbo Grill-
160 - 180
ing
Turbo Grill-
170 - 180
ing
Turbo Grill-
160 - 170
ing
Turbo Grill-
150 - 170
ing
with the lid or use roasting bag.
weighting minimum 1 kg.
their juices several times during
roasting.
Time (min)
120 - 150
5 - 6
1)
6 - 8
1)
8 - 10
1)
Time (min)
90 - 120
60 - 90
50 - 60
90 - 120
ENGLISH
21
Shelf posi-
tion
1
1
1
1
Shelf posi-
tion
1
1
1
1
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