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Selecting the cooking duration
Unless otherwise stated, the durations
given in the cooking chart are for an
oven compartment which has not been
pre-heated.
The traditional British method for
calculating the roasting time is to
allow 15 to 20 minutes per lb/
450 grammes, according to type of
meat, plus approx. 20 minutes,
adjusting the length of time as
roasting proceeds to obtain the
required result. The roasting time can
also be determined by multiplying the
thickness of the roast [cm] with the
time per cm [min/cm] stated below,
depending on the type of meat:
- Beef/venison: 15–18 min/cm
- Pork/veal/lamb: 12–15 min/cm
- Sirloin/fillet: 8–10 min/cm
As a general rule, check the food
after the shortest duration.
Tips
- For frozen meat, increase the cooking
duration by approx. 20 minutes per
kg.
- Frozen meat weighing less than
approx. 1.5 kg does not need to be
defrosted before roasting.
Notes on the functions
You can find an overview of all the
functions with their recommended
values in "Overview of functions".
Use the
Bottom heat
towards the end of the cooking
duration to brown the base of the
food.
Do not use the
Intensive
bake
function for roasting as the
juices will become too dark.
Using Fan plus
This function is suitable for roasting
meat, fish and poultry that needs to be
well browned as well as sirloin joints
and fillet.
The
function allows you to
Fan plus
use a lower temperature than you would
with the
Conventional heat
because the heat is immediately
distributed around the oven
compartment.
Place the food in shelf level 2.
Using Conventional heat
Use this function for baking traditional
recipes. If using an older recipe or
cookbook, set the oven temperature
10 °C lower than the recommended
one. This will not change the cooking
duration.
Place the food in shelf level 2.
Using Eco Fan heat
Use this function for cooking smaller
roasts or meat dishes while saving
energy.
Place the food in shelf level 2.
Roasting
function
function,
47
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