Uses, Tables and Tips20
Roasting
Oven function: Conventional
Ovenware for roas ting
•Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufac-
turer'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 seve ral times during roasting. This will
give better roasting results.
•You can switch the oven off about10 minutes before the end of the roasting time, in
order to utilise the residual heat.
Roasting table
Type of meat Amount
Weight Oven level Temperature
ºC
Time
Hr.:Min.
Beef
Pot roas t 1-1.5 kg 120 0-250 2:00-2:30
Roast beef or fillet 1per cm. of
thickness
- rare per cm. of
thickness 1230-2501) 0:06-0:08
- medium per cm. of
thickness 1230-2501) 0:08-0:10
- well done per cm. of
thickness 1210-2301) 0:10-0:12
Pork
Shoulder, neck, ham joint, 1-1.5 kg 1210-220 1:30-2:00
Chop, spare rib 1-1.5 kg 1180-190 1:00-1:30
Meat loaf 750 g-1 kg 1170-180 0:45-1:00
Knuckles of pork (pre-
cooked) 750 g-1 kg 1210-220 1:30-2:00
Veal