Notes on the roasting tables
Information is given in the table on suitable oven functions, tempera- ture settings, cooking times and shelf positions for various types of meat. The cooking times are only for guidance.
•We recommend that only meat and fish with a minimum weight of 1kg should be roasted or baked in the oven.
•In general, conventional O is particularly suitable for cooking very
lean meat such as fish or game. For all other types of meat (particu- larly poultry) we recommend the rothitherm function I.
•The cooking time required is dependent on the type and quality of the meat.
•To stop meat juices or fat burning onto dishes or the oven, we recom- mend adding a little liquid to the roasting dish
•Turn the roast after approx. 2/3 of the cooking time.
2 | Switch off the oven |
| to make use of the residual heat. |
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