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Roasting
Use conventional ¡ oven function for roasting.
Ovenware for roasting
• Any heat-resistant dish is suitable for roasting.
• If the dish has plastic handles, check that they are heat-resistant.
• When roasting, use an oven rack and an all-purpose tray together.
• Always place the all-purpose tray in the first rung from the bottom.
• Large joints can be roasted directly in the fat tray or on the shelf unit
with the fat tray placed below (e.g., turkey, goose,
3-4 chickens, 3-4 knuckles of veal).
• We recommend that all lean pieces of meat should be roasted in a casse-
role dish with a lid (e.g. veal, marinated beef, pot roast, frozen meat.) In
this way the meat will retain its juices.
• In order to obtain a tasty outside crust we recommend roasting pieces of
meat in a casserole dish without a lid (e.g. roast pork, lamb and mutton,
meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef,
fillets, game).
3 Tip: The oven will be less dirty if you always use a dish for roasting!
Shelf positions
• Please see the following table for the shelf positions to be used.
• Be sure to count the rungs from bottom to top.
3 Notes on the roasting table
Information is given in the table on suitable oven functions, temperature set-
tings, cooking times and shelf positions for various types of meat. The infor-
mation is for guidance.
• We recommend roasting meat and fish with a minimum weight of 1 kg in
the oven.
• To stop meat juices or fat burning onto dishes or the oven, we recommend
adding a little water to the roasting dish.
• Turn the joint as required (after 1/2 - 2/3 of the cooking time).
3 Baste large joints and poultry several times during cooking with the meat
juices. This will produce better roasting results.
2 Switch the oven off approx. 10 minutes before the end of the roasting time
to make use of the residual heat.