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Roasting
F
We recommend that you use the roasting thermometer. As cooking
duration is determined by it, it is optimally adjusted to roasting. It
cannot be adjusted. Please read the notes on page 12.
Selecting a programe
1. Set the roasting programe.
Cooking temperature is determined based on the weight of the food to be
cooked or cooking duration if the thermometer is not used. Both values are
pre-set but can be changed (see page 8).
If you use the roasting thermometer you must adjust the core temperature
(see page 12)
or
2. Select the heating programe
Every heating programe is turned on with a pre-set temperature. This
temperature can be changed.
Cooking duration and expiry can be set (see page 8.) when roasting, as can
cooking begin and core temperature when the thermometer is used. (see
page 12).
Turning the roast
In the heating programes, turn the food to be roasted over after about
2/3 of the total time to ensure even cooking.
In the hot air
B program this turning over is not needed.
In the roasting programes a signal reminds you to turn the food over after
about 70% of the total cooking time.
Roasting on the oven rack
F
Use the drip pan and the oven rack.
■ Cook large roasts directly in the drip pan or on the oven rack with the drip
pan inserted underneath (i.e. turkey, 3-4 chickens).
■ We recommend to cook the fish in upright position (as if it were swimming)
in the drip pan. By doing this you do not have to turn the fish:
It does not brake as easily and the cooking is more even. If the fish does
not stay in upright position it can be for example propped up with vegetable
or put over a cup: Set the cup upside down into the drip pan and put the
fish with its open side over the cup.
Roasting in a pan
■ Roast lean meats in the roasting pan with the lid closed (i.e. veal roast,
marinated beef, braised beef or frozen meat). The meat remains juicier that
way.
■ Use any kind of pan (stainless steel, enameled, cast iron or glass) that
doesn’t have plastic or wooden handles.
■ If you use an earthenware cooking pot, follow the manufacturer’s
instructions.
The following procedure is recommended:
– Rinse out the pan with water or grease it lightly.
– Prepare the meat with desired spices and place it into the pan. Put the lid
on the pan and place the pan on the rack in the cold oven.
– Select the right roasting programe or the Intensive Hot air convection pro-
grame
H to between 355-390 °F / 180-200 °C.
Roast using the heating programes
F
If cooking using the thermometer, the cooking time is determined
automatically and the notes that follow can be ignored.
F
The programes and figures in the tables are for a cold oven, unless
otherwise stated.
■ Cooking time depends on the type of meat, its quality and its thickness.
To measure the joint, lift it slightly, as a joint tends to compress under its
own weight. Information on this is given in the table ”Roast using the
heating programes” on page 11.
■ If the meat you are roasting has a layer of fat, cook it twice as long.
■ If you are cooking several small pieces of meat or small poultry in the oven,
increase the cooking time by about 10 minutes per piece. Roast a single
chicken for about an hour, roast two chickens 65-75 minutes.
Rack levels (count from bottom!):
A rule of thumb is: the bigger the roast the lower the oven rack should be
inserted.
For large roast, the following applies:
Some instructions on roasting programes
F
The programes and figures in the tables are for a cold oven, unless
otherwise stated.
F
The roasting programes are automatically adjusted to the food weight and
it is hence important you set the weight immediately after choosing
your programe and before changing e.g. cooking time, temperature or
core temperature, (see page 8)!
When using the roasting programes without the roasting thermometer
The roasting programes are set to deal with pieces of fish or meat up to 7 cm
thick without any fat layer. Select the automatic weight system after entering
the weight and adjust the roasting programe if needed as below:
■ Cooking time is shorter for several pieces.
■ Cooking time is greatly increased for meat with a fat layer.
■ Food over 7 cm thick weighing less than 6.6 lb / 3 kg increase cooking
time 10 minutes per additional cm over the pre-set value.
■ Food over 6.6 lb / 3 kg the cooking time as set is OK as differences are
compensated for by the pre-set duration.
Grille roasting
K
Drip pan: rack level 0, Oven rack: rack level 1
Intensive hot air convection
H
Drip pan: rack level 0, Oven rack: rack level 1
Hot air convection B
Drip pan: rack level 1, Oven rack: rack level 2
Top/Bottom heat C
Drip pan: rack level 1, Oven rack: rack level 2