26
Roasting
Oven function: Hot air
Roasting dishes
•
Any heat-resistant ovenware is suitable to use for
roasting (please read the manufacturer's instruc-
tions).
•
Large roasting joints can be roasted
directly in the
roasting tray or on the oven shelf with the
roasting tray placed below it.
•
For all lean meats, we recommend
roasting these
in a roasting tin with a lid.
This will keep the meat
more succulent.
•
All types of meat, that can be browned or have
crackling, can be roasted in the
roasting tin with-
out the lid
.
3
Tips on using the roasting chart
The information given in the following table is
for guidance only.
•
We recommend cooking meat and fish
weighing 1
kg and above in the oven
.
•
To prevent escaping meat juices or fat from burn-
ing on to the pan, we recommend placing some
liquid in the roasting pan.
•
If required, turn the roast (after 1/2 - 2/3 of the
cooking time).
•
Baste large roasts and poultry with their juices sev-
eral times during roasting. This will give better
roasting results.
•
You can switch the oven off about 10 minutes be-
fore the end of the roasting time, in order to utilise
the residual heat.
Roasting table
Insert the roasting pan in the first shelf position.
Food to be roasted
Hot air
Temperature in °C
Oven level
Roasting time in
minutes
One level
Two levels
Pork
1 kg pork joint (shoulder, ham, rolled
roast), for each cm of thickness
150-160
2
---
14-20
Smoked pork loin, for each cm of
thickness
150-160
2
---
10-15
Meat loaf
160-170
2
---
60-70
Beef
Beef joint, per cm of thickness
150-160
2
---
18-20
Beef fillet, per cm of thickness
190-200
1)
2
---
6-8
Roast beef, per cm of thickness
190-200
1)
2
---
8-10
Veal
Veal joint, for each cm of thickness
170-180
2
---
14-17
Lamb
Leg of lamb (1800 g)
170-180
2
---
90
Quick roast items cooked on a baking tray
Sausages “cordon bleu”
220-230
1)
3
4 / 1
5-8
Small sausages
220-230
1)
3
4 / 1
12-15
Schnitzel or chops, crumbed
220-230
1)
3
4 / 1
15-20
Burgers
210-220
1)
3
4 / 1
15-20
Fish
Trout of 200-250 g each
190-200
3
---
20-25
4 trout fillets (weight of 200 g each)
170-180
3
---
20-25
Perch fillets, crumbed (total weight ap-
prox. 1 kg)
190-200
3
---
25-30
