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Tables and suggestions – Roasting
Tables and suggestions – Roasting
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| Temperature ºC |
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| Beef stew | 1000 |
| 180 |
| 160/170 |
| 80/90 |
| 10 |
| Do not put lid on | |||||||
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| Pork loin | 500/600 |
| 180 |
| 180/190 |
| 35/40 |
| 10 |
| Do not put lid on | |||||||
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| container | |||||||||||||
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| Put lid on container. | |
| Whole chicken | 100/1200 |
| 360 |
| 230/250 |
| 30/40 |
| 10 |
| Breast facing upwards. | |||||||
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| Do not turn. | |
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| Do not put lid on | |
| Chicken |
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| container. Arrange | ||
| 800 |
| 360 |
| 230/250 |
| 25/35 |
| 10 |
| portions with skin | ||||||||
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| facing upwards. Do | |||
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| not turn. | |
| Duck | 1500/1700 |
| 180 |
| 220/240 |
| 70/80 |
| 10 |
| Put lid on container. | |||||||
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| Do not turn. | |||||||||||||
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Advice for roasting meat
Turn the pieces of meat halfway through the cooking time. When the roasted meat is ready you should let it stand for 10 minutes in the oven with this switched off and closed. This will ensure the juices in the meat are well distributed.
Add 2 to 3 soup spoons of gravy or similar liquid to lean meat and 8 to 10 soup spoons to stews, depending on the amount of meat in question.
The roasting temperature and time required depends on the type and amount of meat being cooked.
If the weight of the meat to be roasted does not appear on the table choose the settings for the weight immediately below and extend the cooking times.
Advice on ovenware
Check that the ovenware fits inside the oven.
Hot glass containers should be put on a dry kitchen cloth. If such containers are put on a cold or wet surface the glass may crack and break. Use oven gloves to take the ovenware out of the oven.
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