OU
The table does not contain
information for the weight of the
roast.
Select the next lowest weight from the instructions and extend
the time.
How can you tell when the roast
is ready?
Use a meat thermometer (available from specialist shops) or
carry out a “spoon test”. Press down on the roast with a spoon.
If it feels firm, it is ready. If the spoon can be pressed in, it needs
to be cooked for a little longer.
The roast is too dark and the
crackling is partly burnt.
Check the shelf position and temperature.
The roast looks good, but the
juices are burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good, but the
juices are too clear and watery.
Next time, use a larger roasting dish or add less liquid.
Steam rises from the roast when
the juice is basted.
Use hot air grilling instead of top/bottom heating. This prevents
the bottom of the roast from becoming too hot, thereby
producing less steam.
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Meal
Ovenware
Level Type of
heating
Temperature
in
⁄
C, grill
Cooking
time in
minutes
Sweet bakes
(e.g. quark and fruit bake)
Baking tin
2
t
180-200
40-50
Savoury bakes made from cooked
ingredients (e.g. pasta bakes)
Baking tin,
enamel pan
3
3
t
t
210-230
210-230
30-40
20-30
Savoury bakes made from raw
ingredients* (e.g. potato pasta)
Baking tin or
enamel pan
2
R
150-170
50-60
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