39
The table does not contain
information for the weight of the
roast.
Select the next lowest weight from the instructions and extend
the time.
How can you tell when the roast
is ready?
Use a meat thermometer (available from specialist shops) or
carry out a spoon test". Press down on the roast with a spoon.
If it feels firm, it is ready. If the spoon can be pressed in, it needs
to be cooked for a little longer.
The roast is too dark and the
crackling is partly burnt.
Check the shelf position and temperature.
The roast looks good, but the
juices are burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good, but the
juices are too clear and watery.
Next time, use a larger roasting dish or add less liquid.
Steam rises from the roast when
the juice is basted.
Use hot air grilling instead of top/bottom heating. This prevents
the bottom of the roast from becoming too hot, thereby
producing less steam.
Meal
Ovenware Level Type of
heating
Temperature
in ºC, grill
setting
Duration,
minutes
Sweet bakes
(e.g. quark and fruit bake)
Ovenproof dish 2 180Ć200 40Ć50
Savoury bakes made from
cooked ingredients (e.g. pasta
bake)
Ovenproof dish,
universal pan
2
2
210Ć230
210Ć230
30Ć40
20Ć30
Savoury bakes made from raw
ingredients*
(e.g. potato gratin)
Ovenproof dish
2 casserole
dishes**
2
2+4
160Ć180
160Ć180
50Ć60
60Ć80
Tips for roasting
and grilling
Bakes, gratins,
toast
