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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
Goose (approx. 2 kg)
Fish
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Tray height
Heating from
above/below
3
3
3
2
2
2
3
2
2
2
2
2
Temperature [C°]
Heating from
above/below
250
250
210-230
200-220
200-210
200-210
210-230
200-210
200-220
200-220
210-220
190-200
210-220
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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