17
Meat, poultry, fish
Ovenware
The universal pan with insert wire rack is suitable for large
roasts. You may also use any heat-resistant ovenware.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well cooked.
Increase the cooking times.
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
Roasting
The information in the table applies to food placed in a cold
oven and for meat taken directly from the refrigerator.
The joints of meat should weigh between 500 g and 2 kg.
Ensure that you always use the lower temperature, if the weight
of the joint you wish to roast is high.
If there are several pieces of meat, calculate the roasting time
using the weight of the heaviest piece of meat. The individual
pieces of meat should be approximately the same size.
Meat
When using the
%
Top/bottom heating and
4
Circulated air
grilling types of heating, turn the pieces of meat halfway
through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
10 minutes. This allows better distribution of the meat juices.
When roasting joints of pork with a rind, make cuts in the rind
crossways and if it is to be turned, first place the joint with the
rind side down in the dish.
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Main oven
Meat
Dish
Shelf
position
Type of
heating
Temperature
in °C
Time, mins per
500 g + add.
time
Beef
Slow roast joint
Universal pan with roasting rack 1
:
130-140
40+40
Top side and top rump
Universal pan with roasting rack 1
:
160-170
30+25
Lamb
Leg
Universal pan with roasting rack 1
:
160-170
30+25
Shoulder (on the bone)
Universal pan with roasting rack 1
:
160-170
25+20
Shoulder (boned and rolled)
Universal pan with roasting rack 1
:
170-180
25+25
Rack of lamb
Universal pan with roasting rack 1
:
180-190
25+25
Pork
Roast joint
Universal pan with roasting rack 1
:
180-190
35+35
Loin joint
Universal pan with roasting rack 1
:
170-180
30+30
Belly
Universal pan with roasting rack 1
:
160-170
30+25
Gammon joint
Universal pan with roasting rack 1
:
160-170
30+30
Poultry
Chicken
Universal pan with roasting rack 1
:
170-180
20+25
Chicken, portion
Universal pan with roasting rack 1
:
190-200
20+25
Chicken, quarter (450 g each)
Universal pan with roasting rack 1
:
180-190
20+25
Duck
Universal pan with roasting rack 1
:
180-190
20+20
Turkey, crown
Universal pan with roasting rack 1
:
160-170
15+15
Casserole
Diced meat (beef, pork, lamb)
Wire rack +
glass roasting dish with lid
2
:
140
120-150
total time
Braising steaks
Wire rack +
glass roasting dish with lid
2
:
140
120-150
total time
Chicken
Wire rack +
glass roasting dish with lid
2
:
140
60-90
