EN
Page | 61
Practical tips for roasting meat
•
Only meat weighing more than 1 kg should be prepared in the oven. For smaller
portions, it is recommended to cook on the hobs.
•
For roasting we recommend the use of fireproof crockery, which should also have heat-
resistant handles.
•
When roasting on a grid or grill, it is advisable to slide a tray with a little water into the
bottom shelf (fat pan).
•
The roast should be turned at least once after half of the cooking time. When cooking,
occasionally pour the sauce that is produced or hot, salted water over the roast. Do not
use cold water.
•
The information given in the tables should only be taken as an indication, which can be
changed according to personal experience and practice.
ROASTING
Tray height
Temperature [C°]
Cooking time
Type of meat
Heating from
above/below
Heating from
above/below
in min.
Beef
Per 1 cm
Roast beef/fillet
-inside slightly
bloody/rare
Preheated oven:
-half cooked
through/medium
-well
done
Roast beef
3
3
3
2
250
250
210-230
200-220
12-15
15-25
25-30
120-140
Pork
Joint
Ham
Pork fillet
2
2
3
200-210
200-210
210-230
90-140
60-90
25-30
Veal
2
200-210
90-120
Lamb
2
200-220
100-120
Game
2
200-220
100-120
Poultry
Chicken
Goose (approx. 2 kg)
2
210-220
190-200
40-55
150-180
Fish
2
210-220
40-55
* The information in the table always refers to 1 kg.
About 15-25 minutes more for each additional kg.
