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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
Pork
Shoulder, neck, ham
joint
30
or Rotitherm
Oven-
Quantity
function
Conven-
1-1.5 kg
tional
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
1-1.5 kg
Rotitherm
Temper-
Shelf
ature
position
°C
1
200-250 2:00-2:30
190-
1
1)
200
1
180-190 0:06-0:08
1
170-180 0:08-0:10
1
160-180 1:30-2:00
Time
Hours
mins.
per cm. of
thickness
0:05-0:06
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