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.

3 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 oven.

•To prevent escaping meat juices or fat from burning on to the pan, we recommend 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

 

Amount

 

Tempera-

Time

Type of meat

Oven level

ture

Weight

Hr.:Min.

 

 

ºC

 

 

 

 

Beef

 

 

 

 

 

 

 

 

Pot roast

1-1.5 kg

1

200-250

2:00-2:30

 

 

 

 

 

Roast beef or fillet

 

1

 

per cm. of

 

 

thickness

 

 

 

 

- rare

per cm. of

1

230-2501)

0:06-0:08

 

thickness

 

 

 

- medium

per cm. of

1

230-2501)

0:08-0:10

 

thickness

 

 

 

- well done

per cm. of

1

210-2301)

0:10-0:12

 

thickness

 

 

 

29