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Roasting
Oven function: Ventitherm ® Fan Operated Cooking
or
Rotitherm Roasting
Roasting dishes
•
Any heat-resistant ovenware is suitable for roasting. (Please read the
manufacturer's instructions.)
•
Large roasting joints can be cooked
directly in the tray or on the
shelf with the tray placed below
•
For all lean meats, we recommend
roasting these in a roasting tray
with a lid.
This makes the meat more succulent.
•
All types of meat, that can be browned or have crackling, can be
roasted in the
roasting tin without the lid.
3
Tips on using the roasting chart
The figures in the following table are for guidance only.
•
We recommend cooking meat and fish
over 1 kg in weight
in the
oven.
•
To prevent escaping meat juices or fat from burning on to the pan,
we recommend placing some water in the roasting pan.
•
Turn the meat as required (after about 1/2 - 2/3 of cooking time).
•
Baste large roasting joints and poultry several times during the cook-
ing time. This will give better roasting results.
•
Switch off the oven approx. 10 minutes prior to the end of the cook-
ing time in order to use the residual heat.
