User manual

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• For all lean meats, we recommend roasting these in a roasting tin with a
lid. This will keep 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.
3 Tips on using the roasting chart
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1 kg and above in the
oven.
• To prevent escaping meat juices or fat from burning on to the pan, we rec-
ommend placing some liquid in the roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roast-
ing. This will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roast-
ing time, in order to utilise the residual heat.
Roasting table
Food to be roasted
Fan-assisted circulation
Temperature
in °C
Oven level Roasting
time in
minutes
One level Two levels
Pork
1 kg pork joint (shoulder, ham,
rolled roast), for each cm of
thickness
150-160 1 --- 14-20
Smoked pork loin, for each cm
of thickness
150-160 1 --- 10-15
Meat loaf 160-170 1 --- 60-70
Beef
Beef joint, per cm of thickness 150-160 1 --- 18-20
Beef fillet, per cm of thickness 190-200
1)
1--- 6-8
Roast beef, per cm of thickness 190-200
1)
1 --- 8-10
Veal
Veal joint, for each cm of thick-
ness
170-180 1 --- 14-17
Lamb
Leg of lamb (1800 g) 170-180 1 --- 90