Roasting
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Selecting the
cooking duration
Unless otherwise stated, the durations
given in the roasting chart are for an
oven compartment which has not been
pre-heated.
The traditional British method for cal-
culating the roasting time is to allow
15 to 20 minutes per
lb/450 grammes, according to type of
meat, plus approx. 20 minutes, ad-
justing the length of time as roasting
proceeds to obtain the required res-
ult. The roasting time can also be de-
termined by multiplying the thickness
of the roast [cm] with the time per cm
[min/cm] stated below, depending on
the type of meat:
– Beef/venison: 15–18 min/cm
– Pork/veal/lamb: 12–15 min/cm
– Sirloin/fillet: 8–10 min/cm
As a general rule, check the food
after the shortest duration.
Tips
– For frozen meat, increase the cooking
duration by approx. 20 minutes per kg.
– Frozen meat weighing less than ap-
prox. 1.5 kg does not need to be de-
frosted before roasting.
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
“Overview of functions”.
Use the
Bottom heat
function to-
wards the end of the cooking duration
to brown the base of the food.
Do not use the
Intensive bake
func-
tion for roasting as the juices will be-
come too dark.
Using Fan plus
These functions are suitable for roasting
meat, fish and poultry that needs to be
well browned as well as sirloin joints
and fillet.
The
Fan plus
function allows you to
use a lower temperature than you would
with the
Conventional heat
function,
because the heat is immediately distrib-
uted around the oven compartment.
Place the food in shelf level 2.
Using Conventional heat
Use this function for baking traditional
recipes. If using an older recipe or
cookbook, set the oven temperature
10 °C lower than the recommended
one. This will not change the cooking
duration.
Place the food in shelf level 2.
Using Eco Fan heat
Use this function for cooking smaller
roasts or meat dishes while saving en-
ergy.
Place the food in shelf level 2.
