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Roasting
For roasting use the hot air ¥ oven function.
Ovenware for roasting
• Any heat-resistant dish is suitable for roasting (Re-
fer to the manufacturer's instructions!).
• If the dish has plastic handles, check that they are
heat-resistant (refer to manufacturer's instruc-
tions!).
• You can roast large roasting joints directly in
the universal tray or on the shelf with the uni-
versal tray inserted below (e.g., turkey, goose, 3-
4 chickens, 3-4 knuckles of veal).
• We recommend roasting all lean forms of meat in a
casserole dish with a lid (e.g., veal, marinated
beef, pot roast, frozen meat). In this way the meat
will retain its juices.
• You can roast all forms of meat that are to be
browned or crisped in a casserole dish without a
lid (e.g., pork joints, meat loaf, lamb joints, mutton,
duck, 1-2 knuckles of veal, 1-2 chickens, small
poultry, sirloin, fillet, game).
3 If you use dishes for roasting the oven will not
get so dirty!
Notes on the roasting table
Information is given in the table on suitable oven
functions, temperature settings, cooking times and
shelf positions for various types of meat. The infor-
mation is for guidance.
• We recommend roasting meat and fish in the oven
from a weight of 1kg.
• To stop meat juices or fat burning onto dishes or
the oven, we recommend adding a little liquid to
the roasting dish.
• Turn the joint as required (after 1/2 - 2/3 of the
cooking time).
3 Baste large joints and poultry with meat juices
several times during cooking. This will pro-
duce 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.