CONSTRUCTA CF2347.3, Instruction Manual

Page: 41 / 56

41
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.
3
/
~
Hot air
%
Top/bottom heat
Roast Shelf posi-
tion
Tempera-
ture in °C
Roasting time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Meat loaf made with 500 g meat 1 170-180 60-70 1 200-210
Pork
Fillet, medium (400 g) 1 170-180 30-45 3 200-230
Roast with rind (1.5 kg) 1 160-170 120-150 2 200-220
Roast with rind (2.5 kg) 1 160-170 150-180 2 190-210
Joint, marbled, without rind, e.g. neck (1.5 kg) 1 160-170 100-130 2 190-210
Joint, marbled, without rind, e.g. neck (2.5 kg) 1 160-170 120-150 2 180-200
Joint, lean (1 kg) 1 170-180 70-90 2 180-200
Joint, lean (2 kg) 1 170-180 80-100 2 180-200
Smoke-cured pork 1 160-170 70-80 2 190-210
Beef
Fillet, medium (1 kg) 1 180-190 45-65 2 200-220
Sirloin, medium (1.5 kg) 1 180-190 30-45 2 200-220
Pot roast** (1.5 kg) 1 170-180 120-150 2 200-220
Pot roast** (2.5 kg) 1 170-180 150-180 2 190-210
Veal
Breast/joint of veal (1.5 kg) 1 160-170 90-120 2 180-200
Breast/joint of veal (2.5 kg) 1 160-170 120-150 2 170-190
Knuckle 1 160-170 100-130 2 190-210
Lamb
Leg, boned 1 180-190 70-110 2 200-220
Saddle on the bone 1 180-190* 40-50 2 200-220*
Saddle, boned 1 180-190* 30-40 2 200-220*
Poultry (not stuffed)
Chicken, whole (1 kg) 1 170-180 60-70 2 200-220
Duck, whole (2-3 kg) 1 150-160 90-120 2 190-210
Goose, whole (3 ­ 4 kg) 1 150-160 130-180 2 180-200
Game
Joint/leg of roe venison, boned (1.5 kg) 1 160-170 20-30 2 190-210
Wild boar joint (1.5 kg) 1 160-170 120-140 2 190-210
Joint of venison (1.5 kg) 1 160-170 100-120 2 190-210
Rabbit 1 160-170 70-80 2 180-200
Fish
Fish, whole (300 g) 1 160-170 20-30 2 190-210
Fish, whole (700 g) 1 160-170 30-40 2 180-200
*) Preheat the oven
**) Roast pot roast with lid