Table of Contents
Advertisement
Roasting
Oven function: Conventional
Ovenware for roasting
• Any heat-resistant ovenware is suitable to use for roasting. (Please read the
manufacturer's instructions.)
• For all lean meats, we recommend roasting these in a roasting tin or dish
with a lid. The meat will be more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in a
roasting tin or dish without a lid.
Tips on using the Roasting Table
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1kg or more in the oven.
• To prevent meat juices or fat from burning onto the ovenware, we recommend
adding some liquid.
• 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 roasting.
This will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting
time, in order to utilise the residual heat.
Roasting table
Type of meat
Beef
Pot roast
Roast beef or fillet
- rare
- medium
- well done
Amount
Oven level
Weight
1-1.5 kg
1
1
per cm. of
1
thickness
per cm. of
1
thickness
per cm. of
1
thickness
Uses, Tables and Tips
Temperature
ºC
200-250
2:00-2:30
per cm. of
thickness
1)
230-250
0:06-0:08
1)
230-250
0:08-0:10
1)
210-230
0:10-0:12
31
Time
Hr.:Min.
Advertisement
Table of Contents
