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Uses, Tables and Tips20
Roasting
Oven function: Conventional
Ovenware for roasting
• Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufac-
turer's instructions.)
• For all lean meats, we recommend roasting these in a roasting tin or dish with a
lid. The meat will be more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in a roasting
tin or dish without a lid.
3 Tips on using the Roasting Table
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1kg or more in the oven.
• To prevent meat juices or fat from burning onto the ovenware, we recommend adding
some liquid.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting time, in
order to utilise the residual heat.
Roasting table
Type of meat
Amount
Weight
Oven level
Temperature
ºC
Time
Hr.:Min.
Beef
Pot roast 1-1.5 kg 1 200-250 2:00-2:30
Roast beef or fillet 1
per cm. of
thickness
- rare
per cm. of
thickness
1 230-250
1)
0:06-0:08
- medium
per cm. of
thickness
1 230-250
1)
0:08-0:10
- well done
per cm. of
thickness
1 210-230
1)
0:10-0:12
Pork
Shoulder, neck, ham joint, 1-1.5 kg 1 210-220 1:30-2:00
Chop, spare rib 1-1.5 kg 1 180-190 1:00-1:30
Meat loaf 750 g-1 kg 1 170-180 0:45-1:00
Knuckles of pork (pre-
cooked)
750 g-1 kg 1 210-220 1:30-2:00
Veal