15
Roasting in the universal pan
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
Deglaze the pan of the juices with hot water, stock, wine or
similar. Bring to the boil, thicken with cornflour, season and
pass through a sieve if necessary.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
For smaller joints, you can use a smaller roasting dish instead
of the universal pan. Place this directly on the wire rack.
Roasting in the universal pan with wire insert
Place the wire insert in the universal pan with the lower area
facing downwards and slide them in together at the same shelf
position.
For fatty meat and poultry, add
X
to ¼ litre of water to the
universal pan, depending on the size and type of the joint.
Roasting in the universal pan with roasting sheet
The roasting sheet reduces dirt in the cooking compartment.
Place the roasting sheet in the universal pan and slide them in
together at the same shelf height.
Dripping fat and meat juices are caught in the universal pan.
Closed roasting
Roasting dishes with lids are used for this kind of roasting. This
method is particularly suitable for pot roasts.
Place the joint in the roasting dish. Add water, wine, vinegar or
a similar liquid for the braising liquid. Place the lid on the dish,
place the dish on the wire rack and slide it into the cooking
compartment.
Roasting table
The roasting time and temperature depend on the size, height,
type and quality of the item.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
Coat lean meat with fat or oil as required and cover it with strips
of bacon.
The information in the table is a guideline, and relates to items
cooked without a lid. The values may vary depending on the
type and quantity of the meat and on the roasting dish.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
At the end of the roasting time, switch the oven off and leave
the roast to rest for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the given roasting times.
The information in the table is for food placed in a cold oven
and for meat/fish taken directly from the refrigerator.
CircoTherm®
3
Top/bottom heat
%
Item
Shelf
height
Tempera-
ture in °C
Roasting time in
minutes
Shelf
height
Tempera-
ture in °C
Meat loaf made from 500 g meat
1
170 - 180
60 - 70
2
200 - 210
Pork
Smoked pork
1
160 - 170
70 - 80
2
190 - 210
Fillet, medium (400 g)
1
170 - 180
30 - 45
3
200 - 230
Roast with rind (1.5 kg)
1
160 - 170
120 - 150
2
200 - 220
Roast with rind (2.5 kg)
1
160 - 170
150 - 180
2
190 - 210
Joint, marbled, without rind, e.g. neck (1.5 kg)
1
160 - 170
100 - 130
2
190 - 210
Joint, marbled, without rind, e.g. neck (2.5 kg)
1
160 - 170
120 - 150
2
180 - 200
Roast, lean (1 kg)
1
170 - 180
70 - 90
2
180 - 200
Roast, lean (2 kg)
1
170 - 180
80 - 100
2
180 - 200
Beef
Fillet, medium (1 kg)
1
180 - 190
45 - 65
2
200 - 220
Sirloin, medium rare (1.5 kg)
1
180 - 190
30 - 45
2
200 - 220
Pot roast (1.5 kg)**
1
170 - 180
120 - 150
2
200 - 220
Pot roast (2.5 kg)**
1
170 - 180
150 - 180
2
190 - 210
Veal
Joint/breast of veal (1.5 kg)
1
160 - 170
90 - 120
2
180 - 200
Joint/breast of veal (2.5 kg)
1
160 - 170
120 - 150
2
170 - 190
Knuckle
1
160 - 170
100 - 130
2
190 - 210
Lamb
Leg, boned
1
180 - 190
70 - 110
2
200 - 220
Loin on the bone
1
180 - 190*
40 - 50
2
200 - 220*
Loin, boned
1
180 - 190*
30 - 40
2
200 - 220*
* Preheat oven
** Roast pot roasts with a lid on the roasting dish
*** Use shelf height 1 for tall items
