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OPERATING INSTRUCTIONS
36
Notes on the Roasting Tables
Information is given in the tables on suitable oven functions, tempera-
ture settings, cooking times and shelf positions for various types of
meat. The cooking times are only for guidance.
• We recommend roasting meat and fish in the oven from a weight
of 1kg.
• In general the conventional heat function
is particularly suitable
for very lean meat, fish and game. For all other types of meat we rec-
ommend the Rotitherm function , for large poultry e.g. turkey, the
Ventitherm function
.
• Turn the roast after approx. 2/3 of the cooking time, except when
using the Ventitherm function .
• The cooking time required is dependent on the type and quality of
the meat.
• The cooking time is dependent on the type of meat and its size. To
measure the height of the piece of meat, it should be lifted slightly as
it sinks under its own weight.
• In the case of meat with a layer of fat, it can be necessary to signifi-
cantly extend the cooking time, in some circumstances even double
it.
• If several small pieces of meat or a small piece of whole poultry are
placed in the oven, the cooking time increases by approx. 10 minutes
per piece (e.g. cooking time for 1 chicken approx. 55 minutes, cook-
ing time for 3 chickens approx. 65 to 75 minutes).
• If cooking starts after a time delay, then only use the oven with the
Ventitherm function .
• Use the meat probe for roasting. You will always achieve good roast-
ing results with the thermometer. You can find information on cor-
rect use on page 41.