Roasting
Oven function: Ventitherm ? Fan Operated Cooking , Conven-
tional Cooking or Rotitherm Roasting .
Roasting dishes
Any heat-resistant ovenware is suitable for roasting. (Please read the
manufacturer's instructions.)
Large roasting joints can be cooked directly in the tray or on the
shelf with the tray placed below
For all lean meat, we recommend roasting these in a roasting tray
with a lid. This makes the meat more succulent.
All types of meat, that can be browned or have crackling, can be
roasted in the roasting tin without the lid.
3Tips on using the roasting chart
The figures in the following table are for guidance only.
We recommend cooking meat and fish over 1 kg in weight in the
oven.
To prevent escaping meat juices or fat from burning on to the pan,
we recommend placing some water in the roasting pan.
Turn the meat as required (after about 1/2 - 2/3 of cooking time).
Baste large roasting joints and poultry several times during the cook-
ing time. This will give better roasting results.
Switch off the oven approx. 10 minutes prior to the end of the cook-
ing time in order to use the residual heat.
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ACEC
