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Roasting
Oven function: Fan-assisted circulation
Roasting dishes
• Any heat-resistant ovenware is suitable to use for roasting (please read
the manufacturer's instructions).
• Large roasting joints can be roasted directly in the roasting tray or on
the oven shelf with the roasting tray placed below it.
• For all lean meats, we recommend roasting these in a roasting tin with a
lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted
in the roasting tin without the lid.
3
Tips on using the roasting chart
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1 kg and above in the
oven.
• To prevent escaping meat juices or fat from burning on to the pan, we rec-
ommend placing some liquid in the roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roast-
ing. This will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roast-
ing time, in order to utilise the residual heat.
Roasting table
Food to be roasted
Pork
1 kg pork joint (shoulder, ham,
rolled roast), for each cm of
thickness
Smoked pork loin, for each cm
of thickness
Meat loaf
Beef
Beef joint, per cm of thickness
Beef fillet, per cm of thickness
Roast beef, per cm of thickness
Fan-assisted circulation
Temperature
in °C
One level Two levels
150-160
150-160
160-170
150-160
1)
190-200
1)
190-200
Oven level
1
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1
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1
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1
---
1
---
1
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Roasting
time in
minutes
14-20
10-15
60-70
18-20
6-8
8-10
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