• You can place large roasts
directly in the roasting tray or on the shelf with the
roasting tray underneath.
• We recommend roasting leaner cuts
in a roasting pan with a lid.
The meat will be
more succulent.
• All types of meat which are supposed be browned or form a crust or crackling can be
roasted in a
roasting pan without a lid.
Tips on using the Roasting Table
The information given in the following tables is for guidance only.
• We recommend meat and fish
weighing 1 kg or more
for roasting in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the roasting cookware.
• If required, turn the roast after 1/2 - 2/3 of the cooking time.
• Use the cooking juices to baste large roasts and poultry several times during the cooking
time. This will give better roasting results.
Roasting Table
Type of meat
Quantity Heating Function Level
Temperature
(°C)
Time (h:min)
Beef
Pot roast
1 - 1.5 kg Conventional
Cooking
1
200 - 250
2:00 - 2:30
Topside beef or fillet
per cm of
thickness
- rare
per cm
of thick
-
ness
Turbo Grill
1
190 - 200
1)
0:05 - 0:06
- medium
per cm
of thick
-
ness
Turbo Grill
1
180 - 190
0:06 - 0:08
- well done
per cm
of thick
-
ness
Turbo Grill
1
170 - 180
0:08 - 0:10
Pork
Shoulder, neck, ham
1 - 1.5 kg Turbo Grill
1
160 - 180
1:30 - 2:00
Pork chop
1 - 1.5 kg Turbo Grill
1
170 - 180
1:00 - 1:30
Meatloaf
750 g - 1
kg
Turbo Grill
1
160 - 170
0:45 - 1:00
Knuckle of pork (pre-
cooked)
750 g - 1
kg
Turbo Grill
1
150 - 170
1:30 - 2:00
Veal
Roast veal
1 kg
Turbo Grill
1
160 - 180
1:30 - 2:00
Knuckle of veal
1.5 - 2 kg Turbo Grill
1
160 - 180
2:00 - 2:30
30
Tips, charts and information
