Operation Manual

46
Roasting
: There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Open roasting
For open roasting, a roasting dish without a lid is used.
If required, add liquid to the roasting dish. While the meat is
roasting, this liquid will evaporate. Carefully pour in more hot
liquid if required.
Turn the roast approximately half to two thirds of the way
through the roasting time.
Roasting in the universal pan
You can purchase the universal pan as an accessory at
specialist retailers (see section: Accessories).
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
For smaller joints, you can use a smaller roasting dish instead
of the universal pan. Place this directly on the wire rack.
Roasting with a lid
Roasting dishes with lids are used for this kind of roasting. This
method is particularly suitable for pot roasts.
Roasting table
The roasting time and temperature depend on the size, height,
type and quality of the item.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
The information in the table is a guideline, and relates to items
cooked without a lid. The values may vary depending on the
type and quantity of the meat/fish and on the roasting dish.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
At the end of the roasting time, switch the oven off and leave
the roast to rest for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the given roasting times.
The information in the table is for food placed in a cold oven
and for meat/fish taken directly from the refrigerator.
The cake collapses when you take it out
of the oven
Add less liquid to the mixture. Increase the baking time or reduce the temperature.
The specified baking time is not correct For small baked items, check the amount on the baking tray. Small baked items must not
be touching each other.
Frozen products are not browned evenly
after baking
If frozen products are unevenly browned when prebaked, then uneven browning is to be
expected after baking.
Frozen products are not browned, not
crispy or the specified times are not cor-
rect
Remove ice from frozen products before baking them. Do not use heavily frosted frozen
products.
% Top/bottom heating
Item for roasting Shelf position Temperature in °C Roasting time in min-
utes
Meat loaf (made from 500 g meat) 2 200 - 210 60 - 70
Fish, whole (300 g) 2 180 - 200 20 - 30
Fish, whole (700 g) 2 180 - 200 30 - 40
Pork
Fillet, medium (400 g) 3 200 - 230 30 - 45
Roast with rind (1.5 kg) 2 200 - 220 120 - 150
Joint, marbled, without rind, e.g. neck (1.5 kg) 2 190 - 210 100 - 130
Roast, lean (1 kg) 2 180 - 200 70 - 90
Smoked pork 2 190 - 210 70 - 80
Beef
Fillet, medium (1 kg) 2 200 - 220 45 - 65
Sirloin, medium (1.5 kg) 2 200 - 220 30 - 45
Pot roast (1.5 kg)* 2 200 - 220 120 - 150
Veal
Joint/breast of veal (1.5 kg) 2 180 - 200 90 - 120
Knuckle 2 190 - 210 100 - 130
* Roast pot roasts in ovenware with a lid
** Use shelf position 1 for tall items