3 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 1kg in the oven.
•Generally the CONVENTIONAL function is particularly suitable for very lean meat such as fish or game. For all other types of meat (es- pecially poultry) we recommend the ROTITHERM function.
•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).
3 | Tip: Baste large joints and poultry several times during cooking with |
| the meat juices. This will produce better roasting results. |
2 | Switch off the oven approx. 10 minutes before the end of the cooking |
| time to make use of the residual heat. |
45