Manual Pelgrim OKW 993 (page 30 of 72) (Dutch)

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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. When using top and

bottom heat the dishes should be put on to the

second ridge.

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.

88015918_HL_OKW953_93 11-03-2004 13:37 Pagina 27

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Pelgrim OKW 993 Manual

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