28
use
Roasting
If the meat is covered when roasted, e.g. in
a casserole, it will retain its juices and little
or no smoke will develop. When roasted in
an open roasting tin it will brown and crisp
more quickly. The oven’s roasting tin is ideal
for roasting large joints.
The table below applies only when you put the
dishes into a cold oven. When using top and
bottom heat the dishes should be put on to the
second ridge.
Roasting table
Meat
weigth in kg
temp in °C
time in mins.
Pork
1,0
180
- 200
100
Beef
1,0
170
- 190
100
Veal
1,0
170
- 190
90
Spring Chicken
1,0
180
- 200
60
Chicken
1,3
170
- 190
75
Duck
1,5
150
- 170
90
Goose
3,0
170
- 190
160 - 180
Turkey
2,0
160
- 180
110 - 130
Turkey
3,0
160
- 180
150 - 180
Venison
1,5
170
- 190
90
Fish (whole)
1,0
160
- 180
50
The figures in this table are guidelines.
