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Roasting
Oven function: FAN COOKING
Roasting dishes
•
Any heat-resistant ovenware is suitable for roasting. (Please read the man-
ufacturer's instructions.)
•
Large roasting joints can be cooked
directly in the tray or on the shelf
with the tray placed below
•
For all lean meat, we recommend
roasting these in a roasting tray with
a lid.
This makes 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.
3
Tips on using the roasting chart
The figures in the following table are for guidance only.
•
We recommend cooking meat and fish
over 1 kg in weight
in the oven.
•
To prevent escaping meat juices or fat from burning on to the pan, we rec-
ommend placing some water in the roasting pan.
•
Turn the meat as required (after about 1/2 - 2/3 of cooking time).
•
Baste large roasting joints and poultry several times during the cooking
time. This will give better roasting results.
•
Switch off the oven approx. 10 minutes prior to the end of the cooking
time in order to use the residual heat.
