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Roasting
54
For cuts which weigh more than 3kg,
select a temperature approx. 10°C
lower than that given in the roasting
chart. The roasting process will take
longer, but the meat will cook evenly
through and the skin or crackling will
not be too thick.
When roasting on the rack, set a
temperature approx. 10°C lower than
for roasting in a covered oven dish.
Selecting the cooking duration
Unless otherwise stated, the durations
given in the cooking chart are for an
oven compartment which has not been
pre-heated.
The traditional British method for
calculating the roasting time is to
allow 15 to 20minutes per
lb/450grammes, according to type of
meat, plus approx. 20minutes,
adjusting the length of time as
roasting proceeds to obtain the
required result. The roasting time can
also be determined by multiplying the
thickness of the roast [cm] with the
time per cm [min/cm] stated below,
depending on the type of meat:
- Beef/venison: 15–18min/cm
- Pork/veal/lamb: 12–15min/cm
- Sirloin/fillet: 8–10min/cm
As a general rule, check the food
after the shortest duration.
Tips
-
For frozen meat, increase the cooking
duration by approx. 20minutes per kg.
- Frozen meat weighing less than
approx. 1.5kg does not need to be
defrosted before roasting.
Notes on the functions
You can find an overview of all the
functions with their recommended
values in “Main and sub-menus”.
Use the Bottom heatfunction
towards the end of the cooking
duration to brown the base of the
food.
Do not use the Intensive
bakefunction for roasting as the
juices will become too dark.
UsingAutomatic programmes
Follow the instructions in the display.
UsingFan plus orAuto roast
These functions are suitable for roasting
meat, fish and poultry that needs to be
well browned as well as sirloin joints
and fillet.
The Fan plusfunction allows you to
use a lower temperature than you would
with the Conventional heatfunction,
because the heat is immediately
distributed around the oven
compartment.
In the Auto roastfunction, the oven
compartment heats initially to a high
searing temperature (approx. 230°C).
As soon as this temperature has been
reached, the oven automatically drops
the temperature back down to the pre-
selected roasting temperature
(continued roasting).
Place the food in shelf level2.
54


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