35
Notes on the roasting tables
Information is given in the table on suitable oven functions, tempera-
ture settings, cooking times and shelf positions for various types of
meat. The cooking times are only for guidance.
•
We recommend that only meat and fish
with a minimum weight of
1kg
should be roasted or baked in the oven.
•
In general, conventional
O
is particularly suitable for cooking very
lean meat such as fish or game. For all other types of meat (particu-
larly poultry) we recommend the rothitherm function
I
.
•
The cooking time required is dependent on the type and quality of
the meat.
•
To stop meat juices or fat burning onto dishes or the oven, we recom-
mend adding a little liquid to the roasting dish
•
Turn the roast after approx. 2/3 of the cooking time.
2
Switch off the oven 10-15 minutes before the end of the cooking time
to make use of the residual heat.
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