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Uses, Tables and Tips
Roasting
Oven function: Conventional
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.
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 ov-
en.
• To prevent escaping meat juices or fat from burning on to the pan, we recom-
mend 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 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
or Rothitherm
Quantity
Ovenfunction
Convention-
1-1.5 kg
per cm.
Rothitherm
of thickness
per cm.
Rothitherm
of thickness
Shelf
position
1
al
1
190-200
1
Tempera-
Time
ture
Hours mins.
°C
200-250
2:00-2:30
per cm. of
thickness
1)
0:05-0:06
180-190
0:06-0:08
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