BAKING IN THE OVEN
Roasting table
BAKING IN THE OVEN
Roasting
Best heating mode for each type of
roasting pan is indicated by bold print
in the Roasting Tables.
Tips regarding roasting pans
Use light enamel pans,temperature
resistant glass pans,clay dishes or
wrought iron dishes.
Stainless steel dishes are not
recommendable because they
excessively reflect heat.
Cover your roast or wrap it in foil. It will
preserve its juice and the oven will
remain cleaner.
If you leave the pan uncovered the roast
will be
cooked sooner.Roast large
chunks of meat directly on the grid, with
intercepting pan underneath.
Attention when roasting !
Roasting tables indicate suggested
temperatures,guide levels and roasting
times.Roast time largely depends upon the
type of meat, its size and quality. So you
may expect some variations.
Roasting of large chunks of meat may
produce excessive steaming and dew
formation at the oven door. This is quite
normal,and does not affect the operation
of the oven.
However,after the completion of roasting
wipe the oven door and the glass
thoroughly.
Roasting of red meat, poultry and fish is
rational if the roast exceeds one kilogram
in size.
Add as much liquid as necessary to
prevent burning of juice, dripping from meat.
Roast must be surveyed at all times. And
liquid added if necessary.
At approximately the middle of the indicated
time turn the roast round,especially if
you use the deep roast dish.
When roasting on the grill grid, place the
grid in the deep roasting pan and insert
both into the sliding guide. The bottom
pan will intercept dripping fat.
Never leave roast to cool in the oven, as
it might produce dew and corrosion of the
oven.
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Weight
Type of meat
Temp
Temp
Temp
(in grams)
（℃）
(in min.)
（℃）
（
in min.
）
B eef
Beef loin
1000
2
210-230
200-220
100-120
Beef loin
1500
2
210-230
200-220
120-150
Roast beef,
rare
1000
2
230-240
220-230
30-40
Roast beef,
well done
1000
2
230-240
220-230
40-50
Pork
Pork roast with
skin
1500
2
190-200
170-180
140-160
Flank
1500
2
200-210
180-190
120-150
Flank
2000
2
190-210
170-200
150-180
Pork loin
1500
2
210-230
200-220
120-140
Meat roll
1500
2
210-230
200-220
120-140
Pork cutlet
1500
2
190-210
170-200
100-120
Minced meat
roast
1500
2
220-230
210-220
60-70
Veal
Veal roll
1500
2
190-210
170-200
90-120
Veal knuckle
1700
2
190-210
170-200
120-130
Lamb
Lamb prime
ribs
1500
2
200-210
180-200
100-120
Mutton blade
bone
1500
2
200-210
180-200
120-130
Ham
1500
2
200-220
180-210
100-120
Poultry
Chicken entire
1200
2
210-220
200-210
60-70
Hen
1500
2
210-220
200-210
70-90
Duck
1700
2
190-210
170-200
120-150
Goose
4000
2
170-180
150-160
180-200
Turkey
5000
2
160-170
140-150
180-240
Fish
Fish, entire
1000
2
210-220
200-210
50-60
Fish soufflé
1500
2
190-210
170-200
50-70
（℃）
（
in min.
）
200-220
100-120
200-220
120-150
220-230
30-40
220-230
40-50
170-180
140-160
180-190
120-150
170-200
150-180
200-220
120-140
200-220
120-140
170-200
100-120
210-220
60-70
170-200
90-120
170-200
120-130
180-200
100-120
180-200
120-130
180-210
100-120
200-210
60-70
200-210
70-90
170-200
120-150
150-160
180-200
140-150
180-240
200-210
50-60
170-200
50-70
Shelf
position
Roasting
time
Roasting
time
Roasting
time
100-120
120-150
30-40
40-50
140-160
120-150
150-180
120-140
120-140
100-120
60-70
(from down
upwards)
60-70
70-90
120-150
180-200
180-240
50-60
50-70
100-120
90-120
120-130
100-120
120-130
