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We recommend the following settings
for roasting in the oven:
–
Auto Roast E
–
Conventional A
Roasting in a covered pot
– This ensures that sufficient stock
remains for making gravy.
– The oven stays cleaner, too.
Roasting pots with a lid made from
earthenware, cast iron, ovenproof china
or glass and roasting foil are all
suitable. Make sure any lids and
handles are heat-resistant.
Season the meat and place in the pot.
Add some knobs of butter or margarine
or a little oil or cooking fat. Add about
1
/
8
litre of water when roasting a big
lean joint of meat (2-3 kg) or roasting
poultry with a high fat content.
Place the covered pot on the rack into a
cold oven.
Exception:
Pre-heat the oven to the temperature
suggested when roasting beef and
beef fillet.
Browning only occurs towards the end
of the roasting time. Remove the lid
about halfway through the roasting time
if a more intensive browning effect is
desired.
Open roasting
Auto roast E:
When roasting on the rack or in an
open tin make sure the roasting filter
is fitted in front of the fan in the back
of the oven before starting.
Use shelf position 1 for roasting.
Exception: With conventional A use
runner level 2 for poultry or a cut of
meat or fish up to 1kg.
The "Auto roast E" system uses an
approximately 20 °C lower roasting
temperature than the "Conventional"
heating system.
When roasting on the rack place the
rack and anti-splash tray over the grill
pan.
Season the meat and place in the grill
pan.
Roasting
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