Loading ...
Loading ...
Loading ...
BAKING IN THE OVEN
Roasting table
18
Type of meat Weight
(in kg)
Shelf
Beef
Beef loin 1.0 2
Beef loin 1.5 2
Roast beef,
rare
1.0 2
Roast beef,
well done
1.0 2
Pork
Pork roast with
skin
1.5 2
Flank 1.5 2
Flank 2.0 2
Pork loin 1.5 2
Meat roll 1.5 2
Pork cutlet 1.5 2
Minced meat
roast
1.5 2
Veal
Veal roll 1.5 2
Veal knuckle 1.7 2
Lamp
Lamp prime
ribs
1.5 2
Mutton blade
bone
1.5 2
Venison
Hare ribs 1.5 2
Hare blade
bone
1.5 2
Boar ham 1.5 2
Poultry
Chicken entire 1.2 2
Hen 1.5 2
Duck 1.7 2
Goose 4.0 2
Turkey 5.0 2
Fish
Fish, entire 1.0 2
Fish soufflé 1.5 2
temp
（℃）
Roasting
time
（
in min.）
200-220 100-120
200-220 120-150
220-230 30-40
220-230 40-50
170-180 140-160
180-190 120-150
170-200 150-180
200-220 120-140
200-220 120-140
170-200 100-120
210-220 60-70
170-200 90-120
170-200 120-130
180-200 100-120
180-200 120-130
180-210 100-120
180-210 100-120
180-210 100-120
200-210 60-70
200-210 70-90
170-200 120-150
150-160 180-200
140-150 180-240
200-210 50-60
170-200 50-70
position
(from down
upwards)
BAKING IN THE OVEN
17
Roasting
Tips regarding roasting pans
Cover your roast or wrap it in foil. It will
preserve its juice and the oven will
remain cleaner.
If you leave the pan uncovered the
roast will be cooked sooner . Roast
large chunks of meat directly on the grid,
with intercepting pan underneath.
Attention when roasting!
Roasting tables indicate suggested
temperatures,guide guide and roasting times.
Roast time largely depends upon the type of
meat, its size and quality. So you may expect
some variations.
Roasting of large chunks of meat may
produce excessive steaming and dew
formation at the oven door . This is quite
normal,and does not affect the operation
of the oven.
However,after the completion of roasting
wipe the oven door and the glass
thoroughly.
Roasting of red meat, poultry and fish is
rational if the roast exceeds one kilogram
in size.
Add as much liquid as necessary to
prevent burning of juice, dripping from
neat. Roast must be surveyed at all times.
And liquid added if necessary.
At approximately he middle of the
indicated time turn the roast round,
especially if you use the deep roast dish.
When roasting on the grill grid, place the
grid in the deep roasting pan and insert
both into the sliding guide. The bottom
pan will intercept dripping fat.
Never leave roast to cool in the oven, as
it might produce dew and corrosion of the
oven.
Loading ...
Loading ...