roasting meat
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
GB 12
use
roasting
Meat
weight in kg
temp in °C
time in mins.
Pork
1.0
180 - 200
100
Beef
1.0
170 - 190
100
Veal
1.0
170 - 190
90
Spring chicken
1.0
180 - 200
60
Chicken
1.3
170 - 190
75
Duck
1.5
150 - 170
90
Goose
3.0
170 - 190
160 - 180
Turkey
2.0
160 - 180
110 - 130
Turkey
3.0
160 - 180
150 - 180
Venison
1.5
170 - 190
90
Fish (whole)
1.0
160 - 180
50
The figures in this table are guidelines.
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