When open roasting on the rack fit
the grease filter in front of the fan
grille at the rear of the oven.
Auto Roast
E
Use Auto Roast
E
to give meat or
poultry a crisp browned finish.
Mic Auto Roast
h
+
E
Select combination programme
Mic Auto Roast
h
+
E
to
cook in a shorter time.
The combination programme is not usu-
ally suitable for cooking roast beef or fil-
let steak. The centre would be too well
cooked before the exterior is browned.
Put meat or poultry into the oven with-
out pre-heating.
Exception: Pre-heat at the temperature
suggested when cooking beef and beef
fillet.
Cooking in a covered pot is highly rec-
ommended:
– the meat stays succulent,
– the oven interior stays cleaner than
when roasting on the rack.
Half way through the cooking time re-
move the lid from the pot if browning
the meat.
Auto Roast
E
Slide the glass tray with the rack into
the first runner from the bottom.
The following pots can be used:
roasting tins, pots, earthenware, oven-
proof glass, roasting foil.
Make sure the pot and lid have heat-re-
sistant handles.
The roasting time depends on the type
of meat, the size and thickness of the
cut, and can be calculated as follows:
Thickness of the roasting cut of meat x
time per cm per type of meat, see
chart.
Type of meat
Time per cm
thickness
Beef topside / Venison
Pork / Veal / Lamb
Sirloin fillet
15 – 18 mins.
12 – 15 mins.
8 – 10 mins.
Example:
Lamb roast, 8 cm thick
8 x 12 minutes per cm = 96 mins. roast-
ing time
(NB: there is also a traditional calcula-
tion of approx. 20 minutes to the lb,
(454 grammes) and 20 minutes over).
The larger the roast, the lower the tem-
perature to be selected. For cuts above
3 kg select a temperature approx.
10 °C lower than that given in the roast-
ing chart. Roasting will take longer at
the lower temperature, but will be more
even.
Note: When roasting on the rack set a
temperature of approx. 20 °C lower
than in a covered pot.
Roasting
62
