32
EEB 9800.0
Roasting
F
We recommend that you use the roasting thermometer
.
As cooking
duration is determined by it
, it is optimally adjusted to roasting.
It
cannot be adjusted
. Please read the notes on page 34.
Selecting a programme:
1.
Set the roasting programme.
Cooking temperature is determined based on the weight of the food to be
cooked or cooking duration if the thermometer is not used. Both values are
pre-set but can be changed, see page 31.
If you use the roasting thermometer you must adjust the core temperature,
see page 34.
or
2.
Select the heating programme.
Every heating programme is turned on with a pre-set temperature. This
temperature can be changed.
Cooking duration and expiry can be set (see page 31) when roasting, as
can cooking begin and core temperature when the thermometer is used,
see page 34.
Turning the roast
In the
heating programmes
, turn the food to be roasted over after about
2/3 of the total time to ensure even cooking.
In the hot air
B
programme this turning over is not needed.
In the
roasting programmes
a
signal
reminds you to turn the food over after
about 70% of the total cooking time.
Roasting on the gridiron
F
Use the drip pan and the gridiron.
■
You can cook large roasts directly in the drip pan or on the gridiron with the
drip pan inserted underneath (e.g. turkey, goose, 3-4 chickens or knuckles).
■
We recommend to cook the fish in upright position (as if it were swimming)
in the drip pan. By doing this you do not have to turn the fish: it does not
brake as easily and the cooking is more even. If the fish does not stay in
upright position it can be for example propped up with vegetable or put over
a cup: set the cup upside down into the drip pan and put the fish with its
open side over the cup.
Roasting in a pan
■
We recommend that you roast leaner types of meat in a covered roasting
pan (e.g. roast veal, braised beef or frozen meat) to retain the meat’s juices.
■
You can use any type of heat-resistant pan (stainless steel, enamel, cast
iron or glass) as long as it does not have a plastic or wooden handle.
■
If you use a cooking brick, follow the manufacturer’s instructions.
We recommend the following procedure:
– Rinse the pan with water or grease it lightly.
– Roasting prepared foods on the cooking surface.
– Place the roast in the pan. Put the lid on the pan and place the pan onto
the gridironin the cold oven.
Select the right Roasting programme or the Intensive hot air convection
programme
H
at 180-200 °C.
Roasting with a heating programme
F
If cooking using the thermometer, duration is determined automatically
and the notes that follow can be ignored.
F
The programmes and figures in the tables are for a cold oven, unless
otherwise stated.
■
Cooking time depends on the type of meat, its quality and its thickness.
To measure the joint, lift it slightly, as a joint tends to compress under its
own weight. Information on this is given in the table “Roasting with a heating
programme” on page 33.
■
A layer of fat around the joint can double the cooking time.
■
If you are cooking a number of small pieces of meat or poultry in the oven,
increase the cooking time by about 10 minutes for each additional piece.
For example, the time needed to roast a chicken is normally about 60
minutes. To cook 2 chicken, cook for 65 to 75 minutes.
Rack levels (count from bottom!):
A rule of thumb is: the bigger the roast the lower the gridiron should be
inserted.
For large roast, the following applies:
Some instructions on roasting programmes
F
The programmes and figures in the tables are for a cold oven, unless
otherwise stated.
F
The roasting programmes are automatically adjusted to the food weight
and it is hence important you
set the weight immediately after
choosing your programme
and before changing e.g. cooking duration,
temperature or core temperature. (See page 30!)
When using the roasting programmes without the roasting thermometer:
The roasting programmes are set to deal with pieces of fish or meat up to
7 cm thick without any fat layer. Select the automatic weight system after
entering the weight and
adjust the roasting programme if needed as
below
:
■
Cooking duration is shorter for several pieces.
■
Duration is greatly increased for meat with a fat layer.
■
Food over 7 cm thick weighing
less than 3 kg
increase cooking time
10 minutes per additional cm over the pre-set value.
■
Food
over 3 kg
the duration as set is OK as differences are compensated
for by the pre-set duration.
Gridiron roasting
K
Drip pan: rack level 0,
Gridiron: rack level 1
Intensive hot air convection
H
Drip pan: rack level 0,
Gridiron: rack level 1
Hot air convection
B
Drip pan: rack level 1,
Gridiron: rack level 2
Top/Bottom heat
C
Drip pan: rack level 1,
Gridiron: rack level 2
