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Roasting
Ovenware for roasting
• Any heat-resistant dish is suitable for roasting.
• If the dish has plastic handles, check that they are heat-resistant.
• Large joints can be roasted directly in the fat tray or on the shelf
unit with a fat tray placed below (e.g., turkey, goose,
3-4 chickens, 3-4 knuckles of veal.)
• We recommend that all lean pieces of meat should be roasted in a
casserole dish with a lid (e.g. veal, marinated beef, pot roast, frozen
meat.) This way the meat will retain its juices.
• In order to obtain a tasty outside crust we recommend roasting pie-
ces of meat in a casserole dish without a lid (e.g. roast pork, lamb
and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small
fowl, roast beef, fillets, game).
•
Tip
: If you use dishes for roasting (particularly for small amounts), the
oven will not get so dirty!
Shelf positions
• Please see the following table for the shelf positions to be used.
Notes on the roasting tables
In the table you will find information on temperatures, cooking times
and shelf positions for various types of meat. The cooking times are for
guidance only.
• We recommend that only meat and fish with a minimum weight of
1kg should be roasted or baked in the oven.
• The cooking time required depends on the type and quality of the
meat.
• 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 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.