Roasting in the oven
We recommend the following settings
for roasting in the oven:
– Auto Roast
D
– Conventional heat
A
The core temperature probe (roast pro-
be) can be used with either of the abo-
ve settings. See Section on “Roasting
with the roast probe”.
Auto Roast:
Always remember to fit the roasting
filter in front of the fan in the back of
the oven before starting.
We recommend roasting in a covered
pot:
– This ensures that sufficient stock re-
mains for making gravy.
– The oven stays cleaner, too.
The following containers are suitable:
Roasting tins, heat-resistant glass, roa-
sting foil, earthenware.
Make sure that the pot and lid have
heat-resistant handles.
Place the covered pot on the rack.
The meat should be put into a cold
oven.
Exception
: Pre-heat the oven to the tem-
perature recommended in the recipe
when cooking roast beef.
Use
shelf position 1
for roasting.
Exception
: Use shelf position 2 when
roasting poultry weighing up to 1 kg,
sirloin, or fish.
When using “Auto Roast” a temperatu-
re of
approx. 40°C lower
can be used
for roasting than with the “Conventio-
nal” setting.
The bigger the quantity to be roasted,
the lower the temperature.
When roasting more than 3 kg select a
temperature about 10°C lower than the
one given in the “Roasting” chart.
The roasting process will take a little
longer, but the meat will be cooked
evenly and the exterior will become
crisp.
For roasting directly on the rack
K
the temperature needs to be about
20°C lower than for roasting in a cove-
red pot
L
.
The
roasting time
will depend on the
type of meat, the size and thickness of
the cut.
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