27Uses, Tables and Tips
Roasting
Oven function: Conventional or Rothitherm
Ovenware for roasting
•Any heat-resistant ovenware is suitable to use for roasting. (Please read the
manufacturer's instructions.)
•For all lean meats, we recommend roasting these in a roasting tin or dish
with a lid. The meat will be more succulent.
•All types of meat, that can be browned or have crackling, can be roasted in a
roasting tin or dish without a lid.
3Tips on using the Roasting Table
The information given in the following table is for guidance only.
•We recommend cooking meat and fish weighing 1kg or more in the oven.
•To prevent meat juices or fat from burning onto the ovenware, we recommend
adding some liquid.
•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
Type of meat Quantity Ovenfunction Shelf
position
Tempera-
ture
°C
Time
Hours mins.
Beef
Pot roast 1-1.5 kg Convent ion-
al 1200-250 2:00-2:30
Roast beef or fillet per cm. of
thickness
- rare per cm.
of thickness Rothitherm 1190-2001) 0:05-0:06
- medium per cm.
of thickness Rothitherm 1180-190 0:06-0:08
- well done per cm.
of thickness Rothitherm 1170-180 0:08-0:10