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.
USE
25
24
USE
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.
Browning
To brown and crisp the outside of meat,
switch the grill element on for a few moments.
Wait until the top is golden brown; turn the
food without pricking it.
Small pieces of meat
Grilled meat will retain its natural flavour if it
is not coated with oil before grilling.
Large pieces of meat
These are best brushed with a thin coating of
oil or butter to prevent the surfaces exposed
to the heat from drying out.
Cool door
For safety reasons, in particular when grilling
(when small children are around), it is wise to
use a cool door. Cool doors are available upon
request from Pelgrim, Service and Parts
Department, (+ 31 (0)315 339700), order
number D2000030.
Grilling
■ Place the roasting sheet on the first level in
the oven.
■ Place the grill sheet in the middle of the
oven (see table).
■ Close the door and turn the knob to the grill
setting.
Time table for grilling
Meat weight in kg ridge level time in mins.
Châteaubriand 1 3 20 - 30
Rump steak 0,75 3 10 - 15
Rolled joint pork 1 1 (spit) 50 - 60
Pork chops 2 3 20 - 30
Poussin halves 2 3 20 - 30
Chicken 1 1 (spit) 50 - 60
Trout 3 5 - 10
Thin filets of fish 3 4 - 5
Thicker pieces of fish 3 10 - 15
The figures in this table are guidelines.
