Manual Junker JB33AC51 (page 55 of 64) (English, German, Dutch, French)

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Roasting

: There is a risk of injury if you use roasting dishes that

are not heat-resistant!

Only use roasting dishes that are marked as being suitable for

use in the oven.

When roasting with

~ 2D-Hot air, do not use shelf position 2.

The air circulation would be impaired and this will have a

negative effect on your roast.

Open roasting

For open roasting, a roasting dish without a lid is used.

Add liquid to the roasting dish if required. During roasting, the

liquid in the roasting dish will evaporate. If necessary, carefully

add more hot liquid.

When you are roasting using

% Top/bottom heat, turn the roast

approximately half to two thirds of the way through the roasting

time.

Roasting in the universal pan

Juices escape from the roasting meat and are collected in the

universal pan. You can use these juices as the basis for a tasty

gravy.

You can also cook side dishes (e.g. vegetables) at the same

time as roasting meat in the universal pan.

For smaller joints, you can use a smaller roasting dish instead

of the universal pan. Place this directly on the wire rack.

Roasting with a lid

Roasting dishes with lids are used for this kind of roasting. This

method is particularly suitable for pot roasts.

Roasting table

The roasting time and temperature depend on the size, height,

type and quality of the item.

As a general rule: the larger the item, the lower the temperature

and the longer the roasting time.

The information in the table is a guideline, and relates to items

cooked without a lid. The values may vary depending on the

type and quantity of the meat/fish and on the roasting dish.

You should set the lower of the specified temperatures the first

time. This will generally allow more even browning.

At the end of the roasting time, switch the oven off and leave

the roast to rest for approximately 10 minutes in the cooking

compartment with the door closed. The recommended rest time

is not included in the given roasting times.

The information in the table is for food placed in a cold oven

and for meat/fish taken directly from the refrigerator.

~ 2D-Hot air % Top/bottom heating

Roast Shelf posi-

tion

Tempera-

ture in °C

Roasting time

in minutes

Shelf posi-

tion

Tempera-

ture in °C

Meat loaf (made from 500 g meat) 1 170 - 180 60 - 70 2 200 - 210

Fish, whole (300 g) 1 160 - 170 30 - 40 2 180 - 200

Fish, whole (700 g) 1 160 - 170 40 - 50 2 180 - 200

Pork

Fillet, medium (400 g) 1 170 - 180 30 - 45 3 200 - 220

Roast with rind (1.5 kg) 1 160 - 170 120 - 150 2 190 - 210

Joint, marbled, without rind, e.g. neck (1.5 kg) 1 160 - 170 100 - 130 2 190 - 210

Joint, lean (1 kg) 1 170 - 180 80 - 100 2 200 - 220

Smoked pork 1 160 - 180 60 - 80 2 190 - 210

Beef

Fillet, medium (1 kg) 1 180 - 190 40 - 60 2 200 - 220

Sirloin, medium (1.5 kg) 1 180 - 190 30 - 45 2 200 - 220

Pot roast (1.5 kg)* 1 170 - 180 120 - 150 2 200 - 220

Veal

Joint/breast of veal (1.5 kg) 1 160 - 170 90 - 120 2 180 - 200

Knuckle 1 160 - 170 100 - 130 2 190 - 210

Poultry (not stuffed)

Chicken, whole (1 kg) 1 170 - 180 60 - 70 2 200 - 220

Duck, whole (2 - 3 kg) 1 160 - 170 90 - 120 2 190 - 210

Goose, whole (3 - 4 kg) 1 150 - 160 130 - 180 2** 180 - 200

* Roast pot roasts in ovenware with a lid

** Use shelf position 1 for tall items

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Junker JB33AC51 Manual

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