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Operating Instructions
39
Roasting
For roasting, use the FAN COOKING, ROTITHERM or CONVENTIONAL
oven function.
Roasting dishes
• Any heat-resistant dish is suitable for roasting.
• If the dish has plastic handles, ensure that the handles are heat-re-
sistant.
• Large roasts can be roasted directly on the universal sheet or on
the shelf with the universal sheet underneath (e.g. turkey, goose,
3-4 chickens, 3-4 knuckles).
• When roasting meat choose a dish which is just a little larger than
the joint itself to retain the juices in a small area thus preventing fat
from spitting and soiling the oven.
• We recommend roasting all lean types of meat in a casserole with a
lid (e.g. veal, pork or beef pot roasts, frozen meat). This way the meat
will remain moist.
• You can roast all types of meat that should have a crispy exterior in
a casserole without a lid (e.g. pork, meat loaf, lamb, duck,
1-2 knuckles, 1-2 chickens, small poultry, sirloin, fillet, 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 use.
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 function is suitable for very lean meat,
fish and game.
• For all other types of meat (particularly poultry) we recommend the
ROTITHERM 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 function.