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Notes on the roasting table
Information is given in the table on suitable oven functions, tempera-
ture settings, cooking times and shelf positions for various types of
meat. The information is for guidance.
• We recommend roasting meat and fish with a minimum weight of
1kg in the oven.
• In general the conventional O oven function is particularly suitable
for very lean meat such as fish or game. For all other types of meat
(particularly poultry) we recommend the rotitherm I function.
• To stop meat juices or fat burning onto dishes or the oven, we recom-
mend adding a little liquid to the roasting dish.
• Turn the joint as required (after 1/2 - 2/3 of the cooking time).
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Tip: Baste large joints and poultry several times during cooking with
the meat juices. This will produce better roasting results.
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Switch off the oven approx. 10 minutes before the end of the cooking
time to make use of the residual heat.