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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).
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.
•
The information given in the tables should only be taken as an indication, which can be
changed according to personal experience and practice.
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
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Tray height
Fan
Heating
from
above/belo
w
2
2
2
2
2
2
2
Temperature [C°]
Fan
3
3
3
2
160-180
2
160-180
2
160-180
3
2
160-170
2
160-180
2
175-180
2
170-180
Cooking
time
Heating
in min.
from
above/belo
w
Per 1
cm
250
12-15
15-25
250
210-230
25-30
200-220
120-140
200-210
90-140
200-210
60-90
210-230
25-30
200-210
90-120
200-220
100-120
200-220
100-120
210-220
40-55
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