User manual

10.17 Roasting
• Use heat-resistant ovenware to roast.
Refer to the instructions of the
ovenware manufacturer.
• You can roast large roasting joints
directly in the deep pan or on the wire
shelf above the deep pan.
• Put some liquid in the deep pan to
prevent the meat juices or fat from
burning on it's surface.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
• If necessary, turn the roast after 1/2 to
2/3 of the cooking time.
• To keep meat more succulent:
– roast lean meat in the roasting tin
with the lid or use roasting bag.
– roast meat and fish in pieces
weighting minimum 1 kg.
– baste large roasts and poultry
with their juices several times
during roasting.
10.18 Roasting tables
Beef
Food Function Quantity Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Pot roast Conventional
Cooking
1 - 1.5 kg 230 120 - 150 1
Roast beef
or fillet:
rare
1)
Grill + Fan per cm of
thickness
190 - 200 5 - 6 per cm of
thickness
1
Roast beef
or fillet: me-
dium
Grill + Fan per cm of
thickness
180 - 190 6 - 8 per cm of
thickness
1
Roast beef
or fillet: well
done
Grill + Fan per cm of
thickness
170 - 180 8 - 10 per cm of
thickness
1
1)
Preheat the oven.
Pork
Food Function Quantity Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Shoulder,
neck, ham
joint
Grill + Fan 1 - 1.5 kg 150 - 170 90 - 120 1
Chop, spare
rib
Grill + Fan 1 - 1.5 kg 170 - 190 30 - 60 1
Meat loaf Grill + Fan 750 g - 1 kg 160 - 170 50 - 60 1
Pork knuckle
(precooked)
Grill + Fan 750 g - 1 kg 150 - 170 90 - 120 1
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