USE
27
Roasting
If the meat is covered when roasted, e.g. in a
casserole, it will retain its juices and little or
no smoke will develop. When roasted in an
open roasting tin it will brown and crisp more
quickly.
The oven’s roasting tin is ideal for roasting
large joints, weighing over 1 kg.
The table below applies only when you put the
dishes into a cold oven. When using top and
bottom heat the dishes should be put on to the
second ridge.
Roasting table
Meat weigth in kg temp in °C time in mins.
Pork 1 180 - 200 100
Beef 1 170 - 190 100
Veal 1 170 - 190 90
Spring Chicken 1 180 - 200 60
Chicken 1,3 170 - 190 75
Duck 1,5 150 - 170 90
Goose 3 170 - 190 160 - 180
Turkey 2 160 - 180 110 - 130
Turkey 3 160 - 180 150 - 180
Venison 1,5 170 - 190 90
Fish (whole) 1 160 - 180 50
The figures in this table are guidelines.
