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Food
Sweet bakes
Fish bakes
Stuffed vegetables
1) Preheat the oven.
9.6 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.
9.7 Conventional Roasting
Beef
Food
Pot roast
Roast beef or fillet:
rare
Roast beef or fillet: me‐
dium
Roast beef or fillet: well
done
1) Preheat the oven.
Pork
Food
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Temperature
(°C)
180 - 200
180 - 200
180 - 200
Quantity
Temperature
(°C)
1 - 1.5 kg
200 - 230
per cm. of thick‐
230 - 250
ness
per cm. of thick‐
220 - 230
ness
per cm. of thick‐
200 - 220
ness
Quantity
Temperature
(°C)
1 - 1.5 kg
210 - 220
1 - 1.5 kg
180 - 190
750 g - 1 kg
170 - 190
Time (min)
40 - 60
40 - 60
40 - 60
• 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.
Time (min)
105 - 150
6 - 8
1)
8 - 10
10 - 12
Time (min)
90 - 120
60 - 90
50 - 60
Shelf posi‐
tion
1
1
1
Shelf
position
1
1
1
1
Shelf po‐
sition
1
1
1
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