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Beschikbare talen
Beschikbare talen
Roasting with a lid
Roasting dishes with lids are used for this kind of roasting. This
method is particularly suitable for pot roasts.
Roasting table
The roasting time and temperature depend on the size, height,
type and quality of the item.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
Roast
Meat loaf made with 500 g meat
Pork
Fillet, medium (400 g)
Roast with rind (1.5 kg)
Roast with rind (2.5 kg)
Joint, marbled, without rind, e.g. neck (1.5 kg)
Joint, marbled, without rind, e.g. neck (2.5 kg)
Joint, lean (1 kg)
Joint, lean (2 kg)
Smoke-cured pork
Beef
Fillet, medium (1 kg)
Sirloin, medium (1.5 kg)
Pot roast** (1.5 kg)
Pot roast** (2.5 kg)
Veal
Breast/joint of veal (1.5 kg)
Breast/joint of veal (2.5 kg)
Knuckle
Lamb
Leg, boned
Saddle on the bone
Saddle, boned
Poultry (not stuffed)
Chicken, whole (1 kg)
Duck, whole (2-3 kg)
Goose, whole (34 kg)
Game
Joint/leg of roe venison, boned (1.5 kg)
Wild boar joint (1.5 kg)
Joint of venison (1.5 kg)
Rabbit
Fish
Fish, whole (300 g)
Fish, whole (700 g)
*) Preheat the oven
**) Roast pot roast with lid
The information in the table is a guideline, and relates to items
cooked without a lid. The values may vary depending on the
type and quantity of the meat/fish and on the roasting dish.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
At the end of the roasting time, switch the oven off and leave
the roast to rest for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the given roasting times.
The information in the table is for food placed in a cold oven
and for meat/fish taken directly from the refrigerator.
3/~ Hot air
Shelf posi-
Tempera-
tion
ture in °C
1
170-180
1
170-180
1
160-170
1
160-170
1
160-170
1
160-170
1
170-180
1
170-180
1
160-170
1
180-190
1
180-190
1
170-180
1
170-180
1
160-170
1
160-170
1
160-170
1
180-190
1
180-190*
1
180-190*
1
170-180
1
150-160
1
150-160
1
160-170
1
160-170
1
160-170
1
160-170
1
160-170
1
160-170
% Top/bottom heat
Roasting time in
Shelf posi-
minutes
tion
60-70
1
30-45
3
120-150
2
150-180
2
100-130
2
120-150
2
70-90
2
80-100
2
70-80
2
45-65
2
30-45
2
120-150
2
150-180
2
90-120
2
120-150
2
100-130
2
70-110
2
40-50
2
30-40
2
60-70
2
90-120
2
130-180
2
20-30
2
120-140
2
100-120
2
70-80
2
20-30
2
30-40
2
Tempera-
ture in °C
200-210
200-230
200-220
190-210
190-210
180-200
180-200
180-200
190-210
200-220
200-220
200-220
190-210
180-200
170-190
190-210
200-220
200-220*
200-220*
200-220
190-210
180-200
190-210
190-210
190-210
180-200
190-210
180-200
41
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