Roasting in the oven
We recommend the following settings
for roasting in the oven:
– Fan Heat D
– Conventional A
Fan Heat D:
Make sure the grease filter is fitted
in front of the fan in the back of the
oven interior before starting.
We recommend roasting in a covered
pot L:
– This ensures that sufficient stock re-
mains for making gravy.
– The oven stays cleaner, too.
Roasting pots with a lid, made from
earthenware, cast iron, ovenproof
china or glass, and roasting foil are suit-
able.
Make sure that the pot and lid have
heat-resistant handles.
Place the covered pot on the rack.
The meat should be put into a cold
oven.
Exception: Pre-heat the oven to the tem-
perature recommended in the recipe
when cooking roast beef or beef fillet.
Use shelf position 1 for roasting.
Exception: Use shelf position 2 when
roasting poultry weighing up to 1 kg, a
cut of meat, or fish.
The “Fan Heat D” system uses an ap-
proximately 40°C lower roasting tem-
perature than the “Conventional” heat-
ing system.
The bigger the quantity to be roasted,
the lower the temperature.
When roasting more than 3 kg select a
temperature about 10°C lower than the
one given in the “Roasting” chart.
The roasting process will take a bit
longer, but the meat will be cooked
evenly and the exterior will become
crisp.
For roasting directly on the rack K
the temperature needs to be about
20°C lower than for roasting in a
covered pot L.
The Roasting time will depend on the
type of meat, the size and thickness of
the cut.
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