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Roasting
Oven function: Conventional or Rotitherm
Roasting dishes
•Any heat-resistant ovenware is suitable to use for roasting (please
read the manufacturer's instructions).
•Large roasting jo ints can be roaste d 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.
3Tips 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 co oking 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 10minutes before the end of the
roasting time, in order to utilise the residual heat.