Roasting
Use conventional O oven function for roasting.
Ovenware for roasting
•Any
•If the dish has plastic handles, check that they are
•Large joints can be roasted directly in the fat tray or on the shelf unit with the fat tray placed below (e.g., turkey, goose,
•We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e.g. veal, marinated beef, pot roast, frozen meat.) In this way the meat will retain its juices.
•In order to obtain a tasty outside crust we recommend roasting pieces of meat in a casserole dish without a lid (e.g. roast pork, lamb and mutton, meat loaf, duck,
3 Tip: The oven will be less dirty if you always use a dish for roasting!
Shelf positions
•Please see the following table for the shelf positions to be used.
3
3
2
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 1 kg in the oven.
•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).
Tip: Baste large joints and poultry several times during cooking with the meat juices. This will produce better roasting results.
Switch the oven off approx. 10 minutes before the end of the roasting time to make use of the residual heat.
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