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.
USE
25
24
USE
Grilling
■ Place the roasting sheet on the first level in
the oven.
■ Place the grill sheet in the middle of the
oven.
■ Close the door and turn the knob to the grill
setting.
Dark meat such as beef, game and mutton will
brown more quickly than light meat, such as
veal, pork and poultry. Light meat and fish
filets will not be as brown on the outside, even
when they are done to juicy perfection on the
inside.
Smoke caused by burning grease will often
develop when meat is grilled directly on the
rack. The smoke development can be
minimised by filling the roasting sheet with
water and placing it underneath the grill rack.
This will, of course, result in increased
condensation.
Time table for surface grilling
Grill meat ridge level time in mins.
Steak (4 pieces) 3 or 4 5 - 6
Schnitzel (4 pieces) 3 or 4 6 - 8
Liver (4 pieces) 3 or 4 4 - 5
Meat ball (4 pieces) 3 or 4 7 - 9
Saucage (4 pieces) 3 or 4 5 - 6
Toast 3 or 4 2 - 3
The figures in this table are guidelines.
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.
