15
Roasting in the universal pan with insert grid
Place the wire insert in the universal pan with the lower area
facing downwards and slide them in together at the same shelf
position.
For fatty meat and poultry, add
X
to ¼ litre water to the
universal pan, depending on the size and type of the joint.
Braising
For braising, a roasting dish with a lid is used. Ensure that the
roasting dish and lid fit together well and close properly.
First, sear the meat if required.
Add the meat, vegetables and liquid to the roasting dish in
equal proportions and place the dish with the lid closed on the
wire rack at shelf position 1.
While the meat is braising, the liquid in the roasting dish will
evaporate. Pour in more liquid if required.
Tables for roasting and braising
The details given in the table are guidelines and apply to food
placed in a cold oven and for meat taken directly from the
refrigerator.
Poultry
The information in the tables applies to unstuffed poultry. Turn
the poultry after half of the cooking time.
Lean meat
Coat lean meat with fat or oil as required and cover it with strips
of bacon.
Cooking time and temperature
The cooking time and temperature depend on the size, height,
type and quality of the food and the roasting dish.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
The values for cooking time apply to 0.5 - 2 kg of food. For
greater weights, reduce the temperature and increase the
cooking time. For multiple pieces, apply the cooking time for
the weight of the heaviest piece.
Standing time
At the end of the cooking time, switch the oven off and leave
the roast to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the cooking times specified.
Meal
Setting
Level
Temperature in ºC
Time in minutes
(per 500 g)
Duck
3
1
180*
20 + 20
%
2
190 - 200*
20 + 20
Beef
Slow roast joint
3
1
140*
40 + 40
%
2
150*
40 + 40
Top side / top rump
3
1
160*
30 + 25
%
2
190*
30 + 25
Lamb
Leg
3
1
170*
30 + 25
%
2
200*
30 + 25
Shoulder (bone-in)
3
1
170*
25 + 20
%
2
200*
25 + 20
Shoulder (boned and rolled)
3
1
170*
30 + 25
%
2
200*
30 + 25
Rack of lamb
3
1
180*
25 + 25
%
2
200*
25 + 25
Pork
Roast joint
3
1
180*
35 + 35
%
2
180*
35 + 35
Loin joint
3
1
180*
30 + 30
%
2
180*
30 + 30
Belly
3
1
160*
30 + 25
%
2
190*
30 + 25
Gammon
Joint
3
1
160*
30 + 30
%
2
190*
30 + 30
* Preheat oven
* + time for Yorkshire pudding
