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Tips for roasting
and grilling
The table does not contain
specifications for the weight of
the roast.
How can you tell when the roast
is ready.
The roast is too dark and the
crackling is partly burnt.
The roast looks good, but the
sauce is burnt.
The roast looks good, but the
sauce is too light and watery.
Steam rises from the roast when
the stock is added.
Bakes, gratins,
toast
Meal
Sweet bakes
(e.g. quark and fruit bake)
Savoury bakes made from cooked
ingredients (e.g. pasta bake)
Savoury bakes made from raw
ingredients*
(e.g. potato gratin)
Toast
26
Select the next lowest weight from the instructions and extend the
time.
Use a meat thermometer (available from specialist stores) or
implement a spoon test". Press a spoon onto the roast. If it feels
firm, it is ready. If it can be pressed in, it needs to be cooked for a
little longer.
Check the insertion level and temperature.
Next time, use a smaller roasting dish and add more liquid.
Next time, use a larger roasting dish and add less liquid.
Most escapes through the steam outlet, some may condense on
the cool control panel front or the surrounding cabinets where it
will drip off. This will be dependent on the physical conditions.
The table applies to dishes placed in a cold oven.
Ovenware
Casserole dish
Casserole dish,
enamelled pan
Casserole dish or
enamelled pan
Wire rack
Level Type of
Temperature
heating
in ºC, grill
t
2
180 200
t
3
210 230
t
3
210 230
t
2
160 180
V
5
3
Cooking
time in
minutes
40 50
30 40
20 30
50 60
4 5
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