3 Notes on the roasting table
Information is given in the table on suitable oven functions, tempera- ture settings, cooking times and shelf positions for various types of meat. The information is for guidance.
| • We recommend roasting meat and fish with a minimum weight of |
| 1kg in the oven. |
| • In general the conventional O oven function is particularly suitable |
| for very lean meat such as fish or game. For all other types of meat |
| (particularly poultry) we recommend the rotitherm I function. |
| • 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 joint as required (after 1/2 - 2/3 of the cooking time). |
3 | Tip: Baste large joints and poultry several times during cooking with |
| the meat juices. This will produce better roasting results. |
2 | Switch off the oven approx. 10 minutes before the end of the cooking |
| time to make use of the residual heat. |
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