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Practical tips for roasting meat
Only meat weighing more than 1 kg should be prepared in the oven. For smaller portions, it
•
is recommended to cook on the hobs.
For roasting we recommend the use of fireproof crockery, which should also have heat-
•
resistant handles.
When roasting on a grid or grill, it is advisable to slide a tray with a little water into the
•
bottom shelf (fat pan).
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The roast should be turned at least once after half of the cooking time. When cooking,
occasionally pour the sauce that is produced or hot, salted water over the roast. Do not use
cold water.
ROASTING
Type of meat
Beef
Roast beef/fillet
-inside slightly
bloody/rare
Preheated oven:
-half cooked
through/medium
-well
done
Roast beef
Pork
Joint
Ham
Pork fillet
Veal
Lamb
Game
Poultry
Chicken
Goose (approx. 2 kg)
Fish
* The information in the table always refers to 1 kg.
About 15-25 minutes more for each additional kg.
Tray height
Fan
Heating
from
above/bel
ow
3
3
3
2
2
2
2
2
2
3
2
2
2
2
2
2
2
2
2
2
2
Temperature [C°]
Fan
Heating
from
above/bel
ow
250
250
210-230
160-180
200-220
160-180
200-210
160-180
200-210
210-230
160-170
200-210
160-180
200-220
175-180
200-220
170-180
210-220
160-180
190-200
175-180
210-220
EN
Cooking
time in
min
Per 1 cm
12-15
15-25
25-30
120-140
90-140
60-90
25-30
90-120
100-120
100-120
40-55
150-180
40-55
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