Operating instructions

Operating Instructions
37
Notes on the Roasting Tables
Information is given in the table on suitable oven functions, tempera-
ture settings, cooking times and shelf positions for various types of
meat. The cooking times are for guidance only.
• We recommend roasting meat and fish in the oven from a weight of
1kg.
• In general the CONVENTIONAL function is suitable for very lean meat,
fish and game.
• For all other types of meat (particularly poultry) we recommend the
ROTITHERM function, if you are just roasting meat without cooking
any other type of food in the oven at the same time.
• If you wish to roast meat and cook other dishes at the same time, use
the FAN COOKING function.
• The cooking time required is dependent on the type and quality of the meat.
• To stop juices that exude from the meat burning onto dishes, we
recommend adding a little liquid in the roasting dish.
• Turn the roast after approx. 2/3 of the cooking time.
2
Switch off the oven 10-15 minutes before the end of the cooking time
to make use of the residual heat.
Table: Meat, Roasting, Casseroles
Meat FAN COOKING CONVENTIONAL ROTITHERM Time
Shelf
Posi-
tion
from
Top
Tempera-
ture
ºC
Shelf
Posi-
tion
from
Top
Tempera-
ture
ºC
Shelf
Posi-
tion
from
Top
Tempera-
ture
2
ºC
Hrs. : Min.
Pork
Shoulder;
leg; rolled;
boned
spare rib;
loin of pork
4 170-180
4
or 5
190-210 4 150-160
0:30-0:35
per 450 g/1 lb
plus
30-35 mins
Beef
Inexpensive
cuts
4 160-170 4 180-200 - -
0:35-0:40
per 450 g/1 lb
plus
15-20 mins