Food
Temperature (°C) Time (min)
Shelf posi-
tion
Vegetables au gratin
180 - 200
1)
15 - 30
1
Baguettes topped with melted
cheese
200 - 220
1)
15 - 30
1
Sweet bakes
180 - 200
40 - 60
1
Fish bakes
180 - 200
40 - 60
1
Stuffed vegetables
180 - 200
40 - 60
1
1)
Preheat the oven.
9.6
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.
9.7
Conventional Roasting
Beef
Food
Quantity
Temperature
(°C)
Time (min)
Shelf po-
sition
Pot roast
1 - 1.5 kg
200 - 230
105 - 150
1
Roast beef or fillet: rare
per cm. of thick-
ness
230 - 250
1)
6 - 8
1
Roast beef or fillet: me-
dium
per cm. of thick-
ness
220 - 230
8 - 10
1
Roast beef or fillet: well
done
per cm. of thick-
ness
200 - 220
10 - 12
1
1)
Preheat the oven.
Pork
Food
Quantity
Temperature
(°C)
Time (min)
Shelf po-
sition
Shoulder, neck, ham
joint
1 - 1.5 kg
210 - 220
90 - 120
1
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Summary of Contents for 30006VL-WN
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