Roasting
Oven function: Convection with ring heating element 
or Rotitherm 
Roasting dishes
•Any
•Large roasting joints can be roasted direct- ly in the roasting tray or on the oven shelf with the roasting tray placed be- low it.
•For all lean meats, we recommend roasting these in a roasting tin with a lid. This will keep the meat more succulent.
•All types of meat, that can be browned or have crackling, can be roasted in the roast- ing tin without the lid.
3Tips on using the roasting chart The information given in the following table is for guidance only.
•We recommend cooking meat and fish weighing 1 kg and above in the oven.
•To prevent escaping meat juices or fat from burning on to the pan, we recommend plac- ing some liquid in the roasting pan.
•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.
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