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Roasting
Oven function: Ventitherm ® Fan Operated Cooking
Ovenware for roasting
•
Any heat-resistant ovenware is suitable to use for roasting. (Please
read the manufacturer's instructions.)
•
For all lean meats, we recommend
roasting these in a roasting tin
or dish with a lid.
The meat will be more succulent.
•
All types of meat, that can be browned or have crackling, can be
roasted in a
roasting tin or dish without a lid
.
3
Tips on using the Roasting Table
The information given in the following table is for guidance only.
•
We recommend cooking meat and fish
weighing 1kg or more
in the
oven.
•
To prevent meat juices or fat from burning onto the ovenware, we
recommend adding some liquid.
•
If required, turn the roast (after 1/2 - 2/3 of the cooking time).
•
Baste large roasts and poultry with their juices several times during
roasting. This will give better roasting results.
•
You can switch the oven off about 10 minutes before the end of the
roasting time, in order to utilise the residual heat.
Roasting table
Type of meat
Ventitherm ® Fan Operated Cooking
Shelf position
Temperature
°C
Time
Hours mins.
Pork
Shoulder, neck, ham joint
(1000-1500 g)
1
170-190
1:30-2:00
Chop, spare rib (1000-1500 g)
1
180-200
1:00-1:30
Meat loaf (750-1000 g)
1
180-200
0:45-1:00
Porkknuckle, pre-cooked
(750-1000 g)
1
170-190
1:30-2:00
