User manual

Roasting

Oven function: FAN COOKING

Roasting dishes

• Any heat-resistant ovenware is suitable to use for

roasting (please read the manufacturer's instruc-

tions).

• Large roasting joints can be roasted directly in the

roasting tray or on the oven shelf with the

roasting tray placed below it.

• 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 with-

out 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 burn-

ing on to the pan, we recommend 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 sev-

eral times during roasting. This will give better

roasting results.

• You can switch the oven off about 10 minutes be-

fore the end of the roasting time, in order to utilise

the residual heat.