Roasting
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Useful tips
– Browning: Browning only occurs
towards the end of the roasting time.
Remove the lid about halfway
through the roasting time if a more
intensive browning result is desired.
– Standing time: At the end of the
programme, take the roast out of the
oven, wrap in aluminium foil and
leave to stand for about 10minutes.
This helps retain juices when the
meat is carved.
– Roasting poultry: For a crisp skin,
baste the poultry 10minutes before
the end of the cooking time with
slightly salted water.
Notes on using the roasting
charts
Unless otherwise stated, the durations
given are for an oven which has not
been pre-heated.
Please observe the temperature range,
the microwave power level, the shelf
levels and the durations. These also
take the type of cooking container, the
size of the meat and cooking practices
into account.
Temperature
As a general rule, select a temperature
in the middle of those given in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
For cuts which weigh more than 3kg,
select a temperature approx. 10°C
lower than that given in the roasting
chart. Roasting will take longer at the
lower temperature, but will be more
even.
When roasting on the rack, set a
temperature approx. 20°C lower than
for roasting in a covered oven dish.
Pre-heating
Pre-heating is only required when
roasting beef sirloin joints and fillets.
Roasting duration
The roasting time can be determined by
multiplying the thickness of the roast
[cm] with the time per cm [min./cm]
stated below, depending on the type of
meat:
– Beef/Venison: 15–18 min./cm
– Pork/Veal/Lamb: 12–15 min./cm
– Sirloin joints/Fillets: 8–10 min./cm
Check if the meat is cooked after the
shortest time quoted.
Shelf levels
– Fan Plus / Auto Roast :
Rack with meat on it on shelf level 1
– MW + Fan Plus /
MW + Auto Roast :
Rack or glass tray with meat on it on
shelf level 1
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