User manual
Roasting
Oven function: Ventitherm ® fan operated cooking
Roasting dishes
• Any heat-resistant ovenware is suitable for roasting. (Please follow the manufacturer's
instructions).
•
We recommend roasting any lean meat in a roasting dish with a lid . The meat will be
more succulent.
•
You can roast any meat that is to be browned or have crackling in a roasting dish
without a lid .
Tips on using the roasting table
The information given in the following table is for guidance only.
•
We only recommend roasting meat and fish that is more than 1 kg in weight in the
oven .
• To prevent meat juices or fat burning onto the pan, we recommend putting some liquid
in the roasting tin.
• Turn the meat as required (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with the cooking juices several times during the cooking
time. This will give better roasting results.
• Switch the oven off approx. 10 minutes before the end of roasting time to make use of
the residual heat.
Roasting table
Food to be roasted
Ventitherm ® fan operated cooking
Shelf position Temperature °C Time in hours:
mins.
Pork
Shoulder, neck, ham joint (1,000-1,500g) 1 170-190 1:30-2:00
Chops, smoked loin of pork (1,000-1,500g) 1 180-200 1:00-1:30
Meat loaf (750-1,000 g) 1 180-200 0:45-1:00
Knuckle of pork (pre-cooked)
(750-1,000g)
1 170-190 1:30-2:00
Beef
Pot roast (1,000-1,500 g) 1 180-200 2:00-2:30
Roast beef or sirloin per cm of thickness 1
210-230
1)
0:06-0:09 min.
per cm of
thickness
Veal
Pot roast (1,000-1,500 g) 1 170-190 1:30-2:00
Knuckle of veal (1500-2000 g) 1 170-190 2:00-2:30
Lamb
Usage, Tables and Tips
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