Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well keep 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.
The data in the table is for guidance only.
Tips on using the roasting table.
• Roast meat and fish that weighs more than 1 kg .
• Put some water in the roasting tray to prevent meat juices or fat from burning to the
pan.
• Turn the meat if it is necessary (after 1/2 - 2/3 of the cooking time).
• For better results, baste large pieces of meat and poultry with the cooking juices several
times during the cooking time.
• Stop the oven approximately 10 minutes before the end of roasting time to use the
residual heat.
Beef
Type of meat
Quantity
Oven function
Shelf
level
Tempera
-
ture °C
Time
(h:min)
Port roast
1 - 1,5 kg
CONVEN
-
TIONAL
1
200 - 250 2:00 - 2:30
Roast beef or fillet
for each
cm of
thickness
- rare
1)
for each cm
of thickness
ROTITHERM
1
190 - 200 0:05 - 0:06
- medium
for each cm
of thickness
ROTITHERM
1
180 - 190 0:06 - 0:08
- well done
for each cm
of thickness
ROTITHERM
1
170 - 180 0:08 - 0:10
1) preheat the oven
Pork
Type of meat
Quantity
Oven function
Shelf
level
Tempera
-
ture °C
Time
(h:min)
Shoulder, neck, ham
joint
1 - 1.5 kg
ROTITHERM
1
160 - 180
1:30 - 2:00
Chop, spare rib
1 - 1.5 kg
ROTITHERM
1
170 - 180
1:00 - 1:30
Meat loaf
750 g - 1 kg
ROTITHERM
1
160 - 170
0:45 - 1:00
Porknuckle (precooked)
750 g - 1 kg
ROTITHERM
1
150 - 170
1:30 - 2:00
20
Helpful hints and tips
