24
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.
Sirloin beef 1 200 - 220 100 - 120
Fillet of beef 1 220 - 240 35 - 45
Roastbeef 1 220 - 240 35 - 45
Pork 1 180 - 200 100 - 120
Cured side of pork 1 200 - 220 80 - 100
Game 1 190 - 210 90 - 120
Veal 1 190 - 210 100 - 120
Lamb 1,5 180 - 200 90 - 120
Poultry 1 180 - 200 50 - 60
2 180 - 200 120 - 150
4 170 - 190 150 - 180
Fish 1,5 180 - 200 35 - 55
The figures in this table are guidelines.
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