Roasting and baking charts
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User's guide
9.1. Guidelines for roasting
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Meat that has been well hung is best suited for roasting.
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Make criss-cross cuts on the outer layers of fat on the meat (e.g. knuckle).
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Roasts can all be cooked with or without the addition of fat.
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Roast the meat on the grid with the drip pan underneath.
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Coat poultry, such as chicken, goose or turkey, with a marinade made of oil, salt and paprika powder.
This means that meat does not have to be basted while it is roasting.
Tips for more precise results
The cooking progress, particularly of large joints, is not always easy to judge from the outside. Chefs de
cuisine and hobby cooks therefore use a roasting thermometer. This provides reliable information about
the core temperature and thus also about how far the meat has been roasted.
Guidelines for roasting
Operating mode
Hot air
Top/Bottom heat Hot air convection
bottom heat
Preferred settings
have a grey
background
Rack
level
Temp.
in °C
Rack
level
Temp.
in °C
Rack
level
Temp.
in °C
Weight
of meat
Baking
time in
minutes
Type of meat
Pork
Roast pork
2
170
2
170-
190
2
160-
180
2,000
120
Pork shoulder
2
180
2
180-
200
2
170-
190
1,200
120
Pork
fi
llet
2
180
2
180-
200
2
170-
190
1,000
45
Beef
Joint of beef
2
170
2
170-
190
2,000
150
Roastbeef
2
160 /
90*
2
160 /
100*
1,500
30
