Instructions for use, installation and connection
12
Roasting
Best results are obtained with the engagement of
both upper and lower elements.
Note! For roasting meat we recommend the
use of grease filter (depending on the model).
Tips regarding roasting pans
•
Use light enamel pans, temperature resistant
glass pans, clay dishes or wrought iron dishes.
•
Stainless steel dishes are not recommended
because they excessively reflect heat.
•
Cover your roast or wrap it in foil. It will
preserve its juice and the oven will remain
cleaner.
•
If you leave the pan uncovered, the roast will be
cooked sooner. Roast large portions of meat
directly on the grid, with intercepting pan
underneath.
Attention when roasting!
Roasting tables indicate suggested temperatures,
guide level and roasting times. The roasting time
largely depends upon the type of meat, its size
and quality, therefore you may expect some
variations.
•
Roasting of large portions of meat may produce
excessive steaming and dew formation at the
oven door. This is quite normal, and does not
affect the operation of the oven. However, after
the completion of roasting wipe the oven door
and the glass thoroughly.
•
At approximately the middle of the indicated
time turn the roast around, especially if you use
the deep roast dish.
•
When roasting on the grill grid, place the grid in
the deep roasting pan and insert both into the
sliding guide. The bottom pan will intercept
dripping fat.
•
Never leave roast to cool in the oven, as it may
produce dew and corrosion of the oven.
OVEN ROAST PROBE
(certain models only)
These Cooking Charts are intended as a guide only.
Temperatures and cooking times may be varied to suit individual tastes.
TYPE OF MEAT
APPROXIMATE
COOKING TIME
OVEN
TEMPERATURE
°
C
ROAST PROBE SET
TEMPERATURE
°
C
TENDERNESS
Beef
60 minutes per kg
170 – 200
60 - 65
65 - 75
75 - 85
Rare
Medium
Well-done
Lamb
60 minutes per kg
170 – 200
65 - 75
75 - 85
Medium
Well-done
Hogget
70 minutes per kg
170 – 200
75 - 85
Well-done
Pork
90 minutes per kg
170 - 200
80 - 85
Well-done
Veal
90 minutes per kg
170 - 200
65 - 75
Well-done
Whole Chicken
90 minutes per kg
170 - 200
75 - 85
Well-done
Note: These cooking times and temperatures are recommended using the
Fan Forced
mode.
Pork and Veal should normally be well done.
