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Operating Instructions
27
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 only for guidance.
• We recommend roasting meat and fish in the oven from a weight of
1kg.
• The cooking time required is dependent on the type and quality of the meat.
• If you are just roasting meat without cooking any other type of food
in the oven at the same time we recommend the rotitherm
I oven
function.
• If you wish to roast meat and cook other dishes at the same time, use
the fan cooking U function.
• To stop juices that exude from the meat burning onto dishes, we rec-
ommend adding a little liquid in the roasting dish.
• Turn the roast after approx. 2/3 of the cooking time.
2
Switch off the oven 10-15 minutes before the end of the cooking time
to make use of the residual heat.
Table: Meat, roasting, casseroles
Meat Fan Cooking U Rotitherm I Time
Shelf
position
from Top
Tempera-
ture
ºC
Shelf
Position
from Top
Tempera-
ture
2
ºC
hrs. : min.
Pork
Shoulder; leg;
rolled;
boned spare rib;
loin of pork
4 170-180 4 150-160
0:30-0:35
per 450 g/1 lb
plus 30-35 mins
Beef
Inexpensive cuts 4 160-170 - -
0:35-0:40
per 450 g/1 lb
plus 15-20 mins
Prime cuts
-rare 4
170-180
1
3
or 4
150-160
1
0:15-0:20
per 450 g/1 lb
plus 15-20 mins