20
Roasting
If the meat is covered when roasted, e.g. in a
casserole, it will retain its juices and little or
no smoke will develop. When roasted in an
open roasting tin it will brown and crisp more
quickly.
The oven’s roasting tin is ideal for roasting
large joints, weighing over 1 kg.
The table below applies only when you put the
dishes into a cold oven. When using top and
bottom heat the dishes should be put on to the
second ridge.
Roasting table
Meat
weigth in kg
temp in °C
time in mins.
Pork
1
180
- 200
100
Beef
1
170
- 190
100
Veal
1
170
- 190
90
Spring Chicken
1
180
- 200
60
Chicken
1,3
170
- 190
75
Duck
1,5
150
- 170
90
Goose
3
170
- 190
160 - 180
Turkey
2
160
- 180
110 - 130
Turkey
3
160
- 180
150 - 180
Venison
1,5
170
- 190
90
Fish (whole)
1
160
- 180
50
The figures in this table are guidelines.
USE
Summary of Contents for OKW 999
Page 4: ...TOESTELINFORMATIE 1 2 3 4 5 6 7 fig 1 fig 2 9 10 8 8 12 12 13 13 11...
Page 19: ...14 APPLIANCE DESCRIPTION fig 1 fig 2 9 10 8 8 12 12 13 13 11 1 2 3 4 5 6 7...
Page 35: ...30 DESCRIPTION D APPAREIL fig 1 fig 2 9 10 8 8 12 12 13 13 11 1 2 3 4 5 6 7...
Page 49: ...44 GERATEBESCHREIBUNG Abb 1 Abb 2 9 10 8 8 12 12 13 13 11 1 2 3 4 5 6 7...
