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Roasting
For roasting, use either the Rotitherm or Conventional oven function.
Ovenware for roasting
•Any heat-resistant dish is suitable for roasting. (Refer to the manu-
facturer's instructions.)
•If the dish has plastic handles, check that they are heat-resistant. (Re-
fer to the manufacturer's instructions.)
•Large roasts can be placed directly in the all-purpose tray or on
the oven shelf with the all-purpose tray placed underneath, (for
example, turkey, goose, 3-4 chickens, 3-4 leg joints).
•We recommend that all lean meats are roasted in a roasting dish
with a lid (for example, roast veal, braised beef, pot roast, frozen
meat.) This makes the meat more succulent.
•We recommend that all types of meat that are to be browned and
crisped are roasted in a roasting dish without a lid (e.g. roast pork
(for crackling), meat loaf, roast lamb and mutton, duck, 1-2 leg joints,
1-2 chickens, smaller poultry, roast beef, fillets, game.)
3Tip: The oven will get less dirty if you always use a dish for roasting!
Oven levels
•Please see the following table for the shelf positions to be used.
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 only.
•We recommend roasting meat and fish with a minimum weight of
1kg in the oven.
•In general, the Conventional oven function is particularly suitable for
very lean meat such as game and fish. For all other types of meat
(particularly poultry) we recommend using the Rotitherm oven func-
tion.
•To prevent meat juices or fat from burning on, we recommend adding
a little liquid to the roasting dish.
•Turn the meat as required (after 1/2 - 2/3 of cooking time).
3Tip: Baste large joints and poultry with their juices several times during
roasting. This will give better roasting results.
2Switch the oven off about 10 minutes before the end of the cooking
time to make use of the residual heat.