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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 stepped wire rack
Place the stepped wire rack on the universal pan and slide
them in together at the same shelf height.
For fatty meat and poultry, add
universal pan, depending on the size and type of the joint.
While the meat is roasting, the liquid in the roasting dish will
evaporate. Pour in more hot water if required.
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 height.
Dripping fat and meat juices are caught in the universal pan.
Roasting with a lid
This method is particularly suitable for pot roasts.
Place the joint in the roasting dish. Add water, wine, vinegar or
similar for the braising liquid. Place the lid on the dish, place
the dish on the wire rack and slide it into the cooking
compartment.
Item
Meat loaf made from 500 g meat
Pork
Smoked pork
Fillet, medium (400 g)
Roast with rind (1.5 kg)
Roast with rind (2.5 kg)
Joint, marbled, without rind, e.g. neck (1.5 kg)
Joint, marbled, without rind, e.g. neck (2.5 kg)
Roast, lean (1 kg)
Roast, lean (2 kg)
Beef
Fillet, medium (1 kg)
Sirloin, medium rare (1.5 kg)
Pot roast (1.5 kg)**
Pot roast (2.5 kg)**
Veal
Joint/breast of veal (1.5 kg)
Joint/breast of veal (2.5 kg)
Knuckle
Lamb
Leg, boned
Loin on the bone
Loin, boned
Poultry
Chicken, whole (1 kg)
Duck, whole (2 3 kg)
Goose, whole (3 4 kg)
* Preheat oven
** Roast pot roasts with a lid on the roasting dish
*** Use shelf height 1 for tall items
14
to ¼ litre water to the
X
While the meat is roasting, the liquid in the roasting dish will
evaporate. Pour in more hot water if required.
Roasting table
The roasting time and temperature depend on the size, height,
type and quality of the item.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
Coat lean meat with fat or oil as required and cover it with strips
of bacon.
The information in the table is a guideline, and relates to items
cooked without a lid. The values may vary depending on the
type and quantity of the meat and on the roasting dish.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
At the end of the roasting time, switch the oven off and leave
the roast to rest for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the given roasting times.
The information in the table is for food placed in a cold oven
and for meat/fish taken directly from the refrigerator.
3
CircoTherm®
Shelf
Tempera-
Roasting time in
height
ture in °C
1
170 - 180
1
160 - 170
1
170 - 180
1
160 - 170
1
160 - 170
1
160 - 170
1
160 - 170
1
170 - 180
1
170 - 180
1
180 - 190
1
180 - 190
1
170 - 180
1
170 - 180
1
160 - 170
1
160 - 170
1
160 - 170
1
180 - 190
1
180 - 190*
1
180 - 190*
1
170 - 180
1
150 - 160
1
150 - 160
Top/bottom heat
Shelf
minutes
height
60 - 70
2
70 - 80
2
30 - 45
3
120 - 150
2
150 - 180
2
100 - 130
2
120 - 150
2
70 - 90
2
80 - 100
2
45 - 65
2
30 - 45
2
120 - 150
2
150 - 180
2
90 - 120
2
120 - 150
2
100 - 130
2
70 - 110
2
40 - 50
2
30 - 40
2
60 - 70
2
90 - 120
2
130 - 180
2***
%
Tempera-
ture in °C
200 - 210
190 - 210
200 - 230
200 - 220
190 - 210
190 - 210
180 - 200
180 - 200
180 - 200
200 - 220
200 - 220
200 - 220
190 - 210
180 - 200
170 - 190
190 - 210
200 - 220
200 - 220*
200 - 220*
200 - 220
190 - 210
180 - 200
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