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Roasting
Oven function: Convection with ring heating element or Rotitherm
Roasting dishes
• Any heat-resistant ovenware is suitable for roasting. (Please read the manu-
facturer's instructions.)
• Large roasting joints can be cooked directly in the tray or on the shelf with
the tray placed below
• For all lean meat, we recommend roasting these in a roasting tray with a
lid. This makes the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the
roasting tin without the lid.
3 Tips on using the roasting chart
The figures in the following table are for guidance only.
• We recommend cooking meat and fish over 1 kg in weight in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recom-
mend placing some water in the roasting pan.
• Turn the meat as required (after about 1/2 - 2/3 of cooking time).
• Baste large roasting joints and poultry several times during the cooking time.
This will give better roasting results.
• Switch off the oven approx. 10 minutes prior to the end of the cooking time in
order to use the residual heat.