39
Roasting
For roasting use the fan oven function.
Ovenware for roasting
•Any heat-resistant dish is suitable for roasting (Refer to the manufacturer's
instructions!).
•If the dish has plastic handles, check that they are heat-resistant (refer to
manufacturer's instructions!).
•You can roast large roasting joints directly in the universal tray or on the
shelf with the universal tray inserted below (e.g., turkey, goose, 3-4
chickens, 3-4 knuckles of veal).
•We recommend roasting all lean forms of meat in a casserole dish with a
lid (e.g., veal, marinated beef, pot roast, frozen meat). In this way the
meat will retain its juices.
•You can roast all forms of meat that are to be browned or crisped in a cas-
serole dish without a lid (e.g., pork joints, meat loaf, lamb joints, mutton,
duck, 1-2 knuckles of veal, 1-2 chickens, small poultry, sirloin, fillet,
game).
3If you use dishes for roasting the oven will not get so dirty!
Notes on the roasting table
Information is given in the table on suitable oven functions, temperature set-
tings, cooking times and shelf positions for various types of meat. The infor-
mation is for guidance.
•We recommend roasting meat and fish in the oven from a weight of 1kg.
•To stop meat juices or fat burning onto dishes or the oven, we recommend
adding a little water to the roasting dish.
•Turn the joint as required (after 1/2 - 2/3 of the cooking time).
3Baste large joints and poultry with meat juices several times during cooking.
This will produce better roasting results.
2Switch the oven off approx. 10 minutes before the end of the roasting time
to make use of the residual heat.