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Roasting
Oven function: Convection with ring
heating element or Rotitherm
Roasting dishes
•
Any heat-resistant ovenware is suitable to
use for roasting (please read the manufac-
turer's instructions).
•
Large roasting joints can be roasted
direct-
ly in the roasting tray or on the oven
shelf with the roasting tray placed be-
low it.
•
For all lean meats, we recommend
roasting
these in a roasting tin with a lid.
This
will keep the meat more succulent.
•
All types of meat, that can be browned or
have crackling, can be roasted in the
roast-
ing tin without the lid
.
3
Tips on using the roasting chart
The information given in the following
table is for guidance only.
•
We recommend cooking meat and fish
weighing 1 kg and above in the oven
.
•
To prevent escaping meat juices or fat from
burning on to the pan, we recommend plac-
ing some liquid in the roasting pan.
•
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.
•
Yo u c a n s wi t ch t h e o ve n of f
about 10 minutes before the end of the
roasting time, in order to utilise the residual
heat.