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Meat, poultry, fish
Ovenware
The universal pan with insert wire rack is suitable for large
roasts. You may also use any heat-resistant ovenware.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well cooked.
Increase the cooking times.
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
Roasting
The information in the table applies to food placed in a cold
oven and for meat taken directly from the refrigerator.
ó
Main oven
Meat
Beef
Slow roast joint
Top side and top rump
Lamb
Leg
Shoulder (on the bone)
Shoulder (boned and rolled)
Rack of lamb
Pork
Roast joint
Loin joint
Belly
Gammon joint
Poultry
Chicken
Chicken, portion
Chicken, quarter (450 g each)
Duck
Turkey, crown
Casserole
Diced meat (beef, pork, lamb)
Braising steaks
Chicken
Dish
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Wire rack +
glass roasting dish with lid
Wire rack +
glass roasting dish with lid
Wire rack +
glass roasting dish with lid
The joints of meat should weigh between 500 g and 2 kg.
Ensure that you always use the lower temperature, if the weight
of the joint you wish to roast is high.
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.
Meat
When using the
%
Top/bottom heating and
grilling types of heating, turn the pieces of meat halfway
through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
10 minutes. This allows better distribution of the meat juices.
When roasting joints of pork with a rind, make cuts in the rind
crossways and if it is to be turned, first place the joint with the
rind side down in the dish.
Shelf
Type of
position
heating
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
2
:
2
:
2
:
4
Circulated air
Temperature
Time, mins per
in °C
500 g + 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
180-190
35+35
170-180
30+30
160-170
30+25
160-170
30+30
170-180
20+25
190-200
20+25
180-190
20+25
180-190
20+20
160-170
15+15
140
120-150
total time
140
120-150
total time
140
60-90
17
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