60
ATAG
On Roasting:
Do not roast joints smaller than 1 kg. Smaller pieces
could dry out when roasting. Dark meat, which is to
be well done on the outside but remain medium or
rare inside, must be roasted at a higher tempera-
ture (200°C-250°C).
White meat, poultry and fish, on the other hand,
require a lower temperature (150°C-175°C). The in-
gredients for a sauce or gravy should only be added
to the roasting pan right at the beginning if the cook-
ing time is short. Otherwise add them in the last half
hour.
You can use a spoon to test whether the meat is
cooked: if it cannot be depressed, it is cooked
through. Roast beef and fillet, which is to remain
pink inside, must be roasted at a higher tempera-
ture in a shorter time.
If cooking meat directly on the oven shelf, insert the
roasting pan in the shelf level below to catch the
juices. Leave the joint to stand for at least 15 min-
utes, so that the meat juices do not run out.
To reduce the build up of smoke in the oven, it is
recommended to pour a little water in the roasting
pan. To prevent condensation forming, add water
several times. The plates can be kept warm in the
oven at minimum temperature until serving.
Caution!
Do not line the oven with aluminium foil
and do not place a roasting pan or bak-
ing tray on the floor, as otherwise the
oven enamel will be damaged by the heat
build-up.
Cooking times
Cooking times can vary according to the different
composition, ingredients and amounts of liquid in
the individual dishes.
Note the settings of your first cooking or roasting
experiments to gain experience for later prepara-
tion of the same dishes.
Based upon your own experiences you will be able
to alter the values given in the tables.
