Roasting
The roasting guide contains the required temperatures, roasting times and oven rack positions for various kinds of meat. The figures stated are approximate figures only.
We recommend cooking meat and fish weighing over 1 kg in the oven.
For lean meat and fish, use Top Bottom Heat. For all other kinds of meat we recommend Roasting mode.
Add a little liquid to prevent roasting juices or fat from getting burned onto the pan surfaces.
Turn the food over after about half of the cooking time.
Allow the oven to cool down enough to ensure there is no risk of burning yourself.
This roasting guide is intended as a guide only, individual tastes and cuts of meat will vary.
Recommended Roasting Guide
Rack: Rack Position
Menu | Rack | Mode | Temperature (℃) | Preheating Time (minutes) | Cooking Time (minutes) |
|---|---|---|---|---|---|
Chicken | 3 |  | 200-220 | 7-10 | 25-35 |
Fish | 3 | | 200-220 | 7-10 | 25-35 |
Roast Beef | 3-4 | | Max | 7-10 | 15-20 |
Meatballs | 3-4 | | Max | 7-10 | 20-25 |
Tips for Roasting
For better roasting results, baste joints and poultry with their own juices a number of times during the roasting process.
Use heat resistant dishes when roasting (follow manufacturer’s instructions).
Stainless steel roasting pans are only of limited use, as they reflect the heat to a very large extent.
When using dishes with plastic handles, ensure that the handles are heat resistant (follow manufacturer’s instructions).
Large items for roasting or a number of items can be placed directly on the wire grill above the deep pan (or baking tray) (e.g. turkey, goose, 3~4 chickens, 3~4 knuckles of veal).
Lean meat should be roasted in a roasting tray with a lid (e.g. veal, braised beef, deep frozen meat). This keeps the juices in the meat.
Pour enough water into the deep pan (or baking tray) to prevent smoke generation when you use roasting mode.
Clean the oven as soon as possible after use if you are roasting in an open-topped tin or dish. It is easier to remove fat splashes when the oven is still warm.