Instructions for use, installation and connection
40
Roasting
Best results are obtained with the engagement of both upper
and lower, or with hot air.
Best heating mode for each type of roasting pan is indicated by
bold print in the Roasting Tables.
Note! For roasting meat we recommend the use of grease
filter (depending on the model).
Tips regarding roasting pans
•
Use light enamel pans, temperature resistant glass pans,
clay dishes or wrought iron dishes.
•
Stainless steel dishes are not recommendable because they
excessively reflect heat.
•
Cover your roast or wrap it in foil. It will preserve its juice and
the oven will remain cleaner.
•
If you leave the pan uncovered, the roast will be cooked
sooner. Roast large chunks of meat directly on the grid, with
intercepting pan underneath.
Attention when roasting!
Roasting tables indicate suggested temperatures, guide level
and roasting times. Roasting time largely depends upon the
type of meat, its size and quality, so you may expect some
variations.
•
Roasting of large chunks of meat may produce excessive
steaming and dew formation at the oven door. This is quite
normal, and does not affect the operation of the oven.
However, after the completion of roasting wipe the oven door
and the glass thoroughly.
•
Roasting of red meat, poultry and fish is rational if the roast
exceeds one kilogram in size.
•
Add as much liquid as necessary to prevent burning of juice,
dripping from meat. Roast must be surveyed at all times,
and liquid added if necessary.
•
At approximately the middle of the indicated time turn the
roast round, especially if you use the deep roast dish.
•
When roasting on the grill grid, place the grid in the deep
roasting pan and insert both into the sliding guide. The
bottom pan will intercept dripping fat.
•
Never leave roast to cool in the oven, as it might produce
dew and corrosion of the oven.
Roasting Table
Type of meat
Weight
(in grams)
Guide level
(from bottom up)
Temp.
(°C)
Roasting time
(in min.)
Temp.
(°C)
Roasting
time
(in min.)
Beef
Beef loin
1000
2
200 -220
2
180-190
100-120
Beef loin
1500
2
200-220
2
170-180
120-150
Roastbeef, rare
1000
2
220-230
2
180-200
30-40
Roastbeef, well done
1000
2
220-230
2
180-200
40-50
Pork
Pork roast with skin
1500
2
180-190
2
170-180
140-160
Flank
1500
2
190-200
2
170-180
120-150
Flank
2000
2
180-200
2
160-170
150-180
Pork loin
1500
2
200-220
2
160-170
120-140
Meat roll
1500
2
200-220
2
160-170
120-140
Pork cutlet
1500
2
180-200
2
160-170
100-120
Minced meat roast
1500
2
210-220
2
170-180
60-70
Veal
Veal roll
1500
2
180-200
2
170-190
90-120
Veal knuckle
1700
2
180-200
2
170-180
120-130
Lamb
Lamb prime ribs
1500
2
190-200
2
170-180
100-120
Mutton bladebone
1500
2
190-200
2
170-180
120-130
Venison
Hare ribs
1500
2
190-210
2
180-190
100-120
Hare bladebone
1500
2
190-210
2
170-180
100-120
Boar ham
1500
2
190-210
2
170-180
100-120
Poultry
Chicken, entire
1200
2
200-210
2
180-190
60-70
Hen
1500
2
200-210
2
180-190
70-90
Duck
1700
2
180-200
2
160-170
120-150
Goose
4000
2
160-170
2
150-160
180-200
Turkey
5000
2
150-160
2
140-150
180-240
Fish
Fish, entire
1000
2
200-210
2
170-180
50-60
Fish souffle
1500
2
180-200
2
150-170
50-70
