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Meat
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 the
meat juices.
Dish
Meat
Sirloin, rare
Sirloin, medium
Leg of lamb, boned and
rolled, medium
Spit-roasted joint
Rolled pork joint
Poultry
Chicken
Duck
Fish
Fish, whole, grilled
Gratin
Potato gratin
Toast
12 slices, with topping
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
20
Weight
Accessories and ovenware Level
1.0 kg
Uncovered
1.0 kg
Uncovered
1.5 kg
Uncovered
1.0 kg
Rotary spit
2.0 kg
Rotary spit
1.5 kg
Rotary spit
2.0 kg
Rotary spit
300 g
Wire rack + universal pan
Ovenproof dish
Wire rack + universal pan
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
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.
Type of
heating
1
4
1
4
1
4
1
E
1
E
1
E
1
E
2+1
(
2
4
4+1
(
Temperature
Cooking time
in °C, grill set-
in minutes
ting
240-250
40-50
250-260
50-60
160-170
110-120
240-250
100-120
220-230
130-150
260-270
80-90
240-250
90-100
2
20-25
160-180
60-80
3
5-8
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