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17
Meat, poultry, fish
Ovenware
The universal pan with insert wire rack is suitable for large
roasts. You may also use any heat-resistant ovenware.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well cooked.
Increase the cooking times.
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
Roasting
The information in the table applies to food placed in a cold
oven and for meat taken directly from the refrigerator.
The joints of meat should weigh between 500 g and 2 kg.
Ensure that you always use the lower temperature, if the weight
of the joint you wish to roast is high.
If there are several pieces of meat, calculate the roasting time
using the weight of the heaviest piece of meat. The individual
pieces of meat should be approximately the same size.
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
ó Main oven
Meat Dish Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, mins per
500 g + add.
time
Beef
Slow roast joint Universal pan with roast-
ing rack
1
<
130-140 40+40
Top side and top rump Universal pan with roast-
ing rack
1
<
160-170 30+25
Lamb
Leg Universal pan with roast-
ing rack
1
<
160-170 30+25
Shoulder (on the bone) Universal pan with roast-
ing rack
1
<
160-170 25+20
Shoulder (boned and rolled) Universal pan with roast-
ing rack
1
<
170-180 25+25
Rack of lamb Universal pan with roast-
ing rack
1
<
180-190 25+25
Pork
Roast joint Universal pan with roast-
ing rack
1
<
180-190 35+35
Loin joint Universal pan with roast-
ing rack
1
<
170-180 30+30
Belly Universal pan with roast-
ing rack
1
<
160-170 30+25
Gammon joint Universal pan with roast-
ing rack
1
<
160-170 30+30
Poultry
Chicken Universal pan with roast-
ing rack
1
<
170-180 20+25
Chicken, portion Universal pan with roast-
ing rack
1
<
190-200 20+25
Chicken, quarter (450 g each) Universal pan with roast-
ing rack
1
<
180-190 20+25
Duck Universal pan with roast-
ing rack
1
<
180-190 20+20
Turkey, crown Universal pan with roast-
ing rack
1
<
160-170 15+15
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