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11.9 Roasting
Use heat-resistant ovenware to roast.
Refer to the instructions of the
ovenware manufacturer.
You can roast large roasting joints
directly in the deep pan or on the wire
shelf above the deep pan.
Put some liquid in the deep pan to
prevent the meat juices or fat from
burning on it's surface.
All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
If necessary, turn the roast after 1/2 to
2/3 of the cooking time.
To keep meat more succulent:
roast lean meat in the roasting tin
with the lid or use roasting bag.
roast meat and fish in pieces
weighting minimum 1 kg.
baste large roasts and poultry
with their juices several times
during roasting.
11.10 Roasting tables
Beef
Food Function Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Pot roast Conven-
tional
Cooking
1 - 1.5 200 230 60 - 80 1
Pork
Food Func-
tion
Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf po-
sition
Shoulder,
neck, ham
joint
Grill +
Fan
1 - 1.5 200 160 - 180 50 - 70 1
Meat loaf Grill +
Fan
0.75 - 1 200 160 - 170 35 - 50 1
Pork
knuckle
(pre-
cooked)
Grill +
Fan
0.75 - 1 200 150 - 170 60 - 75 1
Veal
Food Func-
tion
Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf po-
sition
Roast veal Grill +
Fan
1 200 160 - 180 50 - 70 1
Knuckle of
veal
Grill +
Fan
1.5 - 2 200 160 - 180 75 - 100 1
ENGLISH 25
25


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