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Tables and suggestions – Roasting
Tables and suggestions – Roasting
Type Quantity (g)
Power
(Watt)
Temperature ºC
Time
(min)
Standing
Time
(min)
Comments
Beef stew 1000 180 160/170 80/90
10
Do not put lid on
container
Pork loin 500/600 180 180/190 35/40
10
Do not put lid on
container
Whole chicken 100/1200 360 230/250 30/40
10
Put lid on container.
Breast facing upwards.
Do not turn.
Chicken
portions
800 360 230/250 25/35
10
Do not put lid on
container. Arrange
portions with skin
facing upwards. Do
not turn.
Duck 1500/1700 180 220/240 70/80
10
Put lid on container.
Do not turn.
Advice for roasting meat
Turn the pieces of meat halfway through the
cooking time. When the roasted meat is ready
you should let it stand for 10 minutes in the oven
with this switched off and closed. This will
ensure the juices in the meat are well
distributed.
Add 2 to 3 soup spoons of gravy or similar liquid
to lean meat and 8 to 10 soup spoons to stews,
depending on the amount of meat in question.
The roasting temperature and time required
depends on the type and amount of meat being
cooked.
If the weight of the meat to be roasted does not
appear on the table choose the settings for the
weight immediately below and extend the cooking
times.
Advice on ovenware
Check that the ovenware fits inside the oven.
Hot glass containers should be put on a dry kitchen
cloth. If such containers are put on a cold or wet
surface the glass may crack and break. Use oven
gloves to take the ovenware out of the oven.