Roasting
93
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Take note of the temperature range,
the shelf levels and the timings.
These also take the type of cooking
container, the size of the meat and
cooking practices into account.
Selecting the
temperature
As a general rule, select the lower
temperature given in the chart. If
higher temperatures are used than
those specified, the meat will brown
on the outside, but will not be
properly cooked through.
When cooking with
Fan plus
,
Moisture plus
and
Auto roast
,
select a temperature which is approx.
20 °C lower than with
Conventional
heat
.
For cuts which weigh more than 3 kg,
select a temperature approx. 10 °C
lower than that given in the roasting
chart. The roasting process will take
longer, but the meat will cook evenly
through and the skin or crackling will
not be too thick.
When roasting on the rack, set a
temperature approx. 10 °C lower than
for roasting in a covered oven dish.
Selecting the
cooking duration
Unless otherwise stated, the durations
given in the roasting chart are for an
oven compartment which has not been
pre-heated.
The traditional British method for
calculating the roasting time is to
allow 15 to 20 minutes per
lb/450 grammes, according to type of
meat, plus approx. 20 minutes,
adjusting the length of time as
roasting proceeds to obtain the
required result. The roasting time can
also be determined by multiplying the
thickness of the roast [cm] with the
time per cm [min/cm] stated below,
depending on the type of meat:
– Beef/venison: 15–18 min/cm
– Pork/veal/lamb: 12–15 min/cm
– Sirloin/fillet: 8–10 min/cm
As a general rule, check the food
after the shortest duration.
Tips
– For frozen meat, increase the cooking
duration by approx. 20 minutes per
kg.
– Frozen meat weighing less than
approx. 1.5 kg does not need to be
defrosted before roasting.
