Roasting
Oven function: Convection with ring heating element 
or Rotitherm 
Roasting dishes
•Any heat-resistant ovenware is suitable for roasting. (Please read the manu- facturer's instructions.)
•Large roasting joints can be cooked directly in the tray or on the shelf with the tray placed below
•For all lean meat, we recommend roasting these in a roasting tray with a lid. This makes 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.
3Tips on using the roasting chart
The figures in the following table are for guidance only.
•We recommend cooking meat and fish over 1 kg in weight in the oven.
•To prevent escaping meat juices or fat from burning on to the pan, we recom- mend placing some water in the roasting pan.
•Turn the meat as required (after about 1/2 - 2/3 of cooking time).
•Baste large roasting joints and poultry several times during the cooking time. This will give better roasting results.
•Switch off the oven approx. 10 minutes prior to the end of the cooking time in order to use the residual heat.
