Notes on the roasting chart
Temperature
6
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.
Select a temperature of approx. 10 °C
lower than quoted in the roasting chart
for meat weighing more than 3 kg.
The roasting process will take longer,
but the meat will cook evenly through
and the skin or crackling will not be too
thick.
When roasting on the rack, set a
temperature approx. 20 °C lower than
for roasting in a covered 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:. . . . . 12–15 min./cm
Check if the meat is cooked after the
shortest time quoted.
Shelf level
³
– Fan Plus
U
/ Auto Roast
[
:
Rack with meat on it on shelf level 1
– MW + Fan Plus
a
/
MW + Auto Roast
L
:
Rack or glass tray with meat on it on
shelf level 1
Useful tips
Browning
Browning only occurs towards the end
of the roasting time. If cooking with a
roasting dish, remove the lid about
halfway through the roasting time if a
more intensive browning result is
desired.
Standing time
At the end of the programme, take the
roast out of the oven, wrap in aluminium
foil and leave to stand for about
10 minutes. This helps retain juices
when the meat is carved.
Roasting poultry
For a crisp finish, baste the poultry
10 minutes before the end of the
cooking time with slightly salted water.
Roasting
93
Summary of Contents for H6400BM
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