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Roasting
Use conventional ¡ oven function for 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 the 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.) In this way the meat will retain its juices.
• In order to obtain a tasty outside crust we recommend roasting piec-
es 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).
3 Tip: The oven will be less dirty if you always use a dish for roasting!
Shelf positions
• Please see the following table for the shelf positions to be used.
3 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
1 kg in the oven.
• 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).
3 Tip: Baste large joints and poultry several times during cooking with
the meat juices. This will produce better roasting results.
2 Switch the oven off approx. 10 minutes before the end of the roasting
time to make use of the residual heat.