Roasting
59
Notes on using the roasting
charts
In the charts the data for the
recommended function is printed in
bold.
Unless otherwise stated, the times
given are for an oven which has not
been pre-heated. With a pre-heated
oven, shorten times by up to 10
minutes.
Temperature
As a general rule, select the lower
temperature given in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
When cooking with Fan Plus
, select
a temperature 20 °C lower than when
using Conventional Heat
.
For cuts which weigh more than 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.
When roasting on the rack, set a
temperature approx. 10 °C lower than if
using an oven dish.
Pre-heating
Pre-heating is only required when
roasting beef sirloin joints and fillets.
Roasting duration
The roasting time can be determined 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 joints/Fillets: 8–10 min./cm
Roasting times are approx. 20 minutes
longer per kilo for frozen meat. Frozen
meat weighing less than approx. 1.5 kg
does not need to be defrosted before
roasting.
Check if the meat is cooked after the
shortest time quoted.
Shelf levels
As a general rule, use shelf level 2.
