Tips for baking time and baking temperature
• Preheat the oven and the baking dish for the meat.
• Small pieces with short cooking time should have room temperature. Do not put the
meat straight into the oven after taking it out of the fridge.
• Before you start baking with low temperature you should sauté the meat in a frying pan
from all sides. The pores of the meat have to close and the outside should become a crust.
Sauté small pieces of meat. Roast bigger pieces of meat gently with a lower temperature.
Season the meat with salt and pepper directly in the frying pan and not before hand.
• Do not sauté too many pieces of meat at a time. The discharge of liquid should be able
to evaporate immediately. If the liquid stays in the frying pan too long the meat starts to sim-
mer instead of roasting.
• Roast small portions at a time and ensure the frying pan is really hot before putting in
the next load of meat.
• After roasting the meat shortly in the frying pan you can finish cooking the meat in the
oven at 70°C to 80°C (refer to recipe and cooking time table). Keep a constant oven tem
-
perature.
• The cooking time of a piece of meat depends on the thickness of the roast and the oven
temperature. You can use a cooking thermometer to get the same cooking results. Penetrate
the cooking thermometer into the thickest part of the piece of meat to check the temperature
inside the roast. This way you can easily check if the meat is still rare (too cold) or too dry
(cooked thoroughly).
• The higher the temperature of the oven the more weight the roast will loose. 130°C at
convection heat and 145°C at heat from above and below are high enough.
• If the roast has no crust or looks to light in colour from the outside after the core temper
-
ature is reached you can turn up the temperature of the oven to 175°C- 205°C and cook
the roast for another 20 minutes.
• When the roast is finished you can keep the roast warm for 25 to maximum 45 minutes.
Turn the oven to 70°C
. Serve the roast on warm dishes.
Roasting in the oven
Meat
Weight
Cookingtime
Heat from above
and below
Duck
1,5 - 2 kg
1 1/2 hours
200°C
Goose
4 - 5 kg
3 hours
200°C
Meat loaf
1 kg
1 1/2 hours
200°C
Knuckle of veal
1 1/2 kg
2 hours
220°C
Roast veal with
kidney
1 kg
1 1/2 hours
220°C
Leg of lamb
1 kg
2 hours
180°C
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