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10
Helpful hints and tips
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well 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.
The data in the table is for guidance only.
Tips on using the roasting table.
• Roast meat and fish that weighs more than 1 kg .
• Put some water in the roasting tray to prevent meat juices or fat from burning to the
pan.
• Turn the meat if it is necessary (after 1/2 - 2/3 of the cooking time).
• For better results, baste large pieces of meat and poultry with the cooking juices several
times during the cooking time.
• Stop the oven approximately 10 minutes before the end of roasting time to use the
residual heat.
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Beef
Type of meat
Pot roast
Roast beef or fillet
1)
- rare
1)
- medium
1)
- well done
1) pre-heat the oven
Pork
Type of meat
Shoulder, neck, ham joint
Chop, spare rib
Meat loaf
Knuckles of pork (precooked)
Amount
Oven lev-
Weight
el
1 - 1.5 kg
1
1
per cm. of
1
thickness
per cm. of
1
thickness
per cm. of
1
thickness
Amount
Oven lev-
Weight
el
1 - 1.5 kg
1
1 - 1.5 kg
1
750 g - 1 kg
1
750 g - 1 kg
1
Tempera-
Time (Hr.: Mins.)
ture °C
200 - 250
2:00 - 2:30
per cm of thick-
ness
230 - 250
0:06 - 0:08
230 - 250
0:08 - 0:10
210 - 230
0:10 - 0:12
Tempera-
Time (Hr.: Mins.)
ture °C
210 - 220
1:30 - 2:00
180 - 190
1:00 - 1:30
170 - 180
0:45 - 1:00
210 - 220
1:30 - 2:00
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