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Operating Instructions
30
Notes on the Roasting Tables
Information is given in the table on suitable oven functions, tempera-
ture settings, cooking times and shelf positions for various types of
meat. The cooking times are for guidance only.
• We recommend roasting meat and fish in the oven from a weight of
1kg.
• In general the conventional
O function is suitable for very lean meat,
fish and game.
• For all other types of meat (particularly poultry) we recommend the
rotitherm
I function, if you are just roasting meat without cooking
any other type of food in the oven at the same time.
• If you wish to roast meat and cook other dishes at the same time, use
the fan cooking U function.
• The cooking time required is dependent on the type and quality of the meat.
• To stop juices that exude from the meat burning onto dishes, we rec-
ommend adding a little liquid in the roasting dish.
• Turn the roast after approx. 2/3 of the cooking time.
2
Switch off the oven 10-15 minutes before the end of the cooking time
to make use of the residual heat.
Table: Meat, roasting, casseroles
Meat Fan Cooking U Conventional O Rotitherm I Time
Shelf
posi-
tion
from
Top
Tempera-
ture
ºC
Shelf
posi-
tion
from
Top
Tempera-
ture
ºC
Shelf
Posi-
tion
from
Top
Temperatur
e
2
ºC
hrs. : min.
Pork
Shoulder;
leg; rolled;
boned
spare rib;
loin of pork
4 170-180
4
or 5
190-210 4 150-160
0:30-0:35
per 450 g/1 lb
plus
30-35 mins
Beef
Inexpensive
cuts
4 160-170 4 180-200 - -
0:35-0:40
per 450 g/1 lb
plus
15-20 mins