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Roast
86
Temperature
As a general rule, select the medium
t
emperature provided in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
Select the lower temperature quoted in
the r
oasting chart for meat weighing
more than 6.5 lbs (3 kg).
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
t
emperature approx. 25°F (20°C) lower
than for roasting in a covered oven
dish.
Preheating
Preheating is only required when
r
oasting sirloins and tenderloins.
Roasting duration
The roasting time can be determined by
multiplyi
ng the thickness of the roast (in
cm (approx. 3/8 in.)) by the time per
centimeter thickness [min/cm] (listed
below), depending on the type of meat:
– Beef / Game: 15–18 min/cm
– Pork / Veal / Lamb: 12–15 min/cm
– Sirloin / Fillet: 8–10 min/cm
Roasting times are approx. 20 minutes
lon
ger per kilo (approx. 2 lbs.) for frozen
meat. Frozen meat weighing less than
approx. 1.5 kg (approx. 3 lbs.) does not
need to be defrosted before roasting.
Check if the meat is cooked after the
shortest duration quoted.
Shelf levels
– Convection Bake / Convection Roast
/ Aut
o Roast :
Rack with meat on it on shelf level 1
– Combi Bake
/
Combi Auto Roast :
Rack or glass tray with meat on it on
shelf level 1
Tips
– Resting time: At the end of the
program, take the roast out of the
oven, cover with aluminum foil and
let stand for about 10 minutes. This
helps retain the juices when the meat
is sliced.
– The larger the cut of meat to be
r
oasted, the lower the temperature
should be. The roasting process will
take a little longer, but the meat will
be cooked evenly and the outside will
become crisp.
– Use a roast probe for accurate
coo
king temperatures and best
results.
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