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• In general, the Conventional oven function is particularly suitable for
very lean meat such as game and fish. For all other types of meat
(particularly poultry) we recommend using the Rotitherm oven func-
tion.
• To prevent meat juices or fat from burning on, we recommend adding
a little liquid to the roasting dish.
• Turn the meat as required (after 1/2 - 2/3 of cooking time).
3 Tip: Baste large joints and poultry with their juices several times during
roasting. This will give better roasting results.
2 Switch the oven off about 10 minutes before the end of the cooking
time to make use of the residual heat.
Roasting Table
Type of
Meat
Quantity Conventional Rotitherm Time
Weight
Oven
Level
from
Bottom
Tempera-
ture
ºC
Oven
Level
from
Bottom
Tempera-
ture
ºC
Hrs. mins.
Beef
Pot roast 1-1.5 kg 2 200-230 - - 2:00-2:30
Roast beef
or fillet
each cm.
thick
- inside raw
each cm.
thick
2 230
1)
2 190-200 0:05-0:06
- inside rare
each cm.
thick
2 230
1
2 180-190 0:06-0:08
- well done
each cm.
thick
2 210-230
1
2 170-180 0:08-0:10
Pork
Shoulder,
Neck,
Ham
1-1.5 kg 2 210-220 2 160-180 1:30-2:00
Cutlet, Loin 1-1.5 kg 2 180-190 2 170-180 1:00-1:30
Meat loaf
750 g-
1kg
2 170-180 2 160-170 0:45-1:00
Knuckles of
pork (pre-
cooked)
750 g-
1kg
2 210-220 2 150-170 1:30-2:00
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