Roasting
Suitable cooking modes for roasting
are:
– Auto Roast
E
,
– the combination programme
Mic Auto Roast
h
+
E
When open roasting on the rack fit
the grease filter in front of the fan
grille at the rear of the oven.
Use
Auto roast
to give meat or poultry
a crisp browned finish.
Select a
combination programme
to
cook in a shorter time.
The combination programme is not
usually suitable for cooking roast beef
or fillet steak. The centre would be too
well cooked before the exterior is
browned.
Put fish or poultry into the oven without
pre-heating.
Exception: Pre-heat beef and beef fillet
at the temperature suggested.
Cooking in a covered pot is highly rec-
ommended:
– the meat stays succulent,
– the oven interior stay cleaner than
when roasting on the rack.
Half way through the cooking time
remove the lid from the pot if browning
the meat.
Auto Roast
Slide the glass tray with the rack into
the first runner from the bottom.
The following pots can be used:
roasting tins, pots, earthenware, oven-
proof glass, roasting foil.
Make sure the pots and lid have heat-
resistant handles.
The roasting time depends on the type
of meat, the size and thickness of the
cut, and can be calculated as follows:
Thickness of the roasting cut of meat x
time per cm per type of meat, see chart.
Type of meat
time per cm
thickness
Beef topside / Venison
Pork / Veal / Lamb
Sirloin fillet
15 – 18 mins.
12 – 15 mins.
8 – 10 mins.
Example:
Lamb roast, 8 cm thick
8 x 12 minutes per cm = 96 mins. roast-
ing time
(NB there is also a traditional calcula-
tion of approx. 20 minutes to the lb,
(454 grammes) and 20 minutes over).
The larger the roast, the lower the tem-
perature to be selected. For cuts above
3 kg select a temperature approx. 10
°C lower than that given in the roasting
chart. Roasting will take longer at the
lower temperature, but will be more
even.
Note: When roasting on the rack set a
temperature of approx. 20 °C lower
than in a covered pot.
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