Operating and installation instructions Oven

Roasting

Notes on using the roasting charts

The data for the recommended function is printed in bold.

Unless otherwise stated, the durations given are for an oven which has not been pre-heated. With a pre-heated oven, shorten durations by up to

10 minutes.

Temperature 

As a general rule, select the lower temperature given in the chart. If higher temperatures are used, the meat will brown on the outside, but will not be properly cooked through.

When cooking with Fan plus ,

Moisture plus  or Auto roast  select a temperature approx. 20°C lower than for Conventional heat .

For cuts which weigh more than 3 kg, select a temperature approx. 10 °C lower than that given in the roasting chart.

Roasting will take longer at the lower temperature, but will be more even.

When roasting on the rack, set a temperature approx. 10 °C lower than for roasting in an oven dish.

Pre-heating

Pre-heating is generally only required when roasting beef sirloin joints and fillet.

Roasting duration 

The traditional British method for calculating the roasting time is to allow

15 to 20 minutes per lb/450 grammes, according to type of meat, plus approx.

20 minutes, adjusting the length of time as roasting proceeds to obtain the required result. The roasting time can also be determined by multiplying the thickness of the roast [cm] with the time per cm [min/cm], depending on the type of meat:

– Beef/venison: 15–18 min/cm

– Pork/veal/lamb: 12–15 min/cm

– Sirloin/fillet: 8–10 min/cm

Check if the meat is cooked after the shortest duration quoted.

Shelf level 

As a general rule, use shelf level 2.