Bedienungsanleitung Constructa cf 132550 (Seite 52 von 60) (Deutsch, Englisch, Holländisch, Französisch)

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Roasting

ã=There is a risk of injury if you use roasting dishes that

are not heat-resistant!

Only use roasting dishes that are marked as being suitable for

use in the oven.

Do not use shelf height 2 when roasting with 3 Hot air. This will

adversely affect air circulation and your roasting results will not

be as good.

Open roasting

For open roasting, a roasting dish without a lid is used.

When you are roasting with % Top/bottom heat, you should

turn the roast approximately half to two thirds of the way

through the roasting time.

Roasting in the universal pan

You can purchase the universal pan as an accessory at

specialist retailers (see section: Accessories).

Juices escape from the roasting meat and are collected in the

universal pan. You can use these juices as the basis for a tasty

gravy.

You can also cook side dishes (e.g. vegetables) at the same

time as roasting meat in the universal pan.

For smaller joints, you can use a smaller roasting dish instead

of the universal pan. Place this directly on the wire rack.

Roasting in the universal pan with wire rack

Place the wire rack on the universal pan and slide them in

together at the same shelf height.

Roasting with a lid

Roasting dishes with lids are used for this kind of roasting. This

method is particularly suitable for pot roasts.

Roasting table

The roasting time and temperature depend on the size, height,

type and quality of the item.

As a general rule: the larger the item, the lower the temperature

and the longer the roasting time.

The information in the table is a guideline, and relates to items

cooked without a lid. The values may vary depending on the

type and quantity of the meat/fish and on the roasting dish.

You should set the lower of the specified temperatures the first

time. This will generally allow more even browning.

At the end of the roasting time, switch the oven off and leave

the roast to rest for approximately 10 minutes in the cooking

compartment with the door closed. The recommended rest time

is not included in the given roasting times.

The information in the table is for food placed in a cold oven

and for meat/fish taken directly from the refrigerator.

The specified baking time is not correct For small items, check the amount on the baking tray. The items must not be touching

each other.

Frozen products are not browned evenly

after baking

If frozen products are unevenly browned when prebaked, then uneven browning is to be

expected after baking.

Frozen products are not browned, not

crispy or the specified time is not

correct

Remove ice from frozen products before baking them. Do not use heavily frosted frozen

products.

3 Hot air % Top/bottom heat

Item Shelf

height

Temperature

in °C

Roasting time in

minutes

Shelf

height

Temperature

in °C

Meat loaf (made using 500 g meat) 1 170  180 60  70 2 200  210

Fish, whole (300 g) 1 160  170 30  40 3 180  200

Fish, whole (700 g) 1 160  170 40  50 2 180  200

Pork

Fillet, medium-sized (400 g) 1 170  180 30  45 3 200  220

Roast with rind (1.5 kg) 1 160  170 120  150 2 190  210

Joint, marbled, without rind, e.g. neck (1.5 kg) 1 160  170 100  130 2 190  210

Roast, lean (1 kg) 1 170  180 80  100 2 200  220

Smoked pork 1 160 - 180 60  80 2 190  210

Beef

Fillet, medium-sized (1 kg) 1 180  190 40  60 2 200  220

Sirloin, medium-sized (1.5 kg) 1 180  190 30  45 2 200  220

Pot roast (1.5 kg)* 1 170  180 120  150 2 200  220

Veal

Veal joint/breast (1.5 kg) 1 160  170 90  120 2 180  200

Knuckle 1 160 

170 100  130 2 190  210

* Roast pot roasts with a lid on the roasting dish

** Use shelf height 1 for tall items

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