38
Roasting
Use the rotitherm
I
or conventional
O
oven functions for roasting.
Ovenware for roasting
•
Any heat-resistant dish is suitable for roasting (refer to the manufac-
turer's instructions!).
•
If the dish has plastic handles, check that they are heat-resistant (re-
fer to manufacturer's instructions!).
•
Large roasts can be roasted
directly on the universal baking tray or
on the shelf with the universal baking tray underneath
(e.g. tur-
key, goose, 3-4 chickens, 3-4 knuckles of veal).
•
We recommend that all lean pieces of meat should be roasted
in a
casserole dish with a lid
(e.g. veal, marinated beef, pot roast, frozen
meat.) In this way the meat will retain its juices.
•
In order to obtain a tasty outside crust we recommend roasting
pieces of meat in a
casserole dish without a lid
(e.g. roast pork, lamb
and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small
fowl, roast beef, fillets, game).
3
Tip:
The oven will be less dirty if you always use a dish for roasting!
Shelf positions
•
Please see the following table for the shelf positions to be used.
3
Notes on the roasting table
Information is given in the table on suitable oven functions, tempera-
ture settings, cooking times and shelf positions for various types of
meat. The information is for guidance.
•
We recommend roasting meat and fish
with a minimum weight of
1kg in the oven
.
•
In general the conventional
O
oven function is particularly suitable
for very lean meat such as fish or game. For all other types of meat
(particularly poultry) we recommend the rotitherm
I
function.
•
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 joint as required (after 1/2 - 2/3 of the cooking time).
3
Tip:
Baste large joints and poultry several times during cooking with
the meat juices. This will produce better roasting results.
2
Switch off the oven approx. 10 minutes before the end of the cooking
time to make use of the residual heat.
