On Roasting:
Do not roast joints smaller than 1 kg. Smaller pieces could dry out when roasting. Dark meat, which is to be well done on the outside but remain medium or rare inside, must be roasted at a higher tem- perature
White meat, poultry and fish, on the other hand, require a lower temperature
You can use a spoon to test whether the meat is cooked: if it cannot be depressed, it is cooked through. Roast beef and fillet, which is to remain pink inside, must be roasted at a higher tempera- ture in a shorter time.
If cooking meat directly on the oven shelf, insert the roasting pan in the shelf level below to catch the juices.
Leave the joint to stand for at least 15 minutes, so that the meat juices do not run out.
To reduce the build up of smoke in the oven, it is recommended to pour a little water in the roasting pan. To prevent condensation forming, add water several times. The plates can be kept warm in the oven at minimum temperature until serving.
Caution!
Do not line the oven with aluminium foil and do not place a roasting pan or baking tray on the floor, as other- wise the oven enamel will be dam- aged by the heat
Cooking times
Cooking times can vary according to the different composition, ingredients and amounts of liquid in the individual dishes.
Note the settings of your first cooking or roasting experiments to gain experience for later prepara- tion of the same dishes.
Based upon your own experiences you will be able to alter the values given in the tables.
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