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Usage, Tables and Tips36
Roasting
Oven function: Conventional 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.
Roasting table
Type of meat Quantity Ovenfunction
Shelf
position
Tempera-
ture
°C
Time
Hours mins.
Beef
Pot roast 1-1.5 kg Conventional 1 200-250 2:00-2:30
Roast beef or fillet
per cm. of
thickness
- rare
per cm.
of thickness
Rotitherm 1 190-200
1)
0:05-0:06
- medium
per cm.
of thickness
Rotitherm 1 180-190 0:06-0:08
- well done
per cm.
of thickness
Rotitherm 1 170-180 0:08-0:10
Pork