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Usage, Tables and Tips
Roasting
Oven functions: Ventitherm ® Fan Operated Cooking
Insert the grease filter when roasting!
Ovenware for roasting
• Any heat-resistant ovenware is suitable to use for roasting. (Please follow the
manufacturer's instructions!).
• We recommend roasting all lean meats in a roasting tin or dish with a lid .
The meat will be more succulent.
• All types of meat that should 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 meat and fish weighing 1 kg or more for roasting in the oven
• To prevent escaping meat juices or fat from burning on to the pan, we recom-
mend placing some liquid in the roasting cookware.
• Turn the meat as required (after 1/2 - 2/3 of the cooking time).
• Use the cooking juices to baste large roasts and poultry several times during the
cooking time. This will give better roasting results.
• Switch the oven off approx. 10 minutes before the end of roasting time to make
use of the residual heat.
Roasting Table
Food to be roasted
Pork
Shoulder, neck, ham joint (1,000-1,500g)
Chops, Kasseler (smoked loin of pork)
(1,000-1,500g)
Meat loaf (750-1,000 g)
Knuckle of pork (pre-cooked)
(750-1,000g)
Beef
Ventitherm ® Fan Operated Cooking
Oven level
Temperature °C Time in hours:
1
170-190
1
180-200
1
180-200
1
170-190
min.
1:30-2:00
1:00-1:30
0:45-1:00
1:30-2:00
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