Loading ...
Loading ...
Loading ...
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.
ROASTING TABLES - MAIN OVEN
Beef
Food Quantity Temperature (°C) Time (min) Shelf position
Roast beef or fillet:
rare
per cm of thick-
ness
190 - 200
1) 5 - 6 2
Roast beef or fillet:
medium
per cm of thick-
ness
180 - 190
1) 6 - 8 2
Roast beef or fillet:
well done
per cm of thick-
ness
170 - 180
1) 8 - 10 2
1) Preheat the oven.
Pork
Food Quantity (kg) Temperature (°C) Time (min) Shelf position
Shoulder, neck, ham 1 - 1.5 160 - 180 90 - 120 2
Pork chop 1 - 1.5 160 - 180 60 - 90 2
Meat loaf 0.75 - 1 160 - 170 45 - 60 2
Knuckle of pork
(precooked)
0.75 - 1 150 - 170 90 - 120 2
Veal
Food Quantity (kg) Temperature (°C) Time (min) Shelf position
Roast veal 1 160 - 180 90 - 120 2
Knuckle of veal 1.5 - 2 160 - 180 120 - 150 2
14
Loading ...
Loading ...
Loading ...