Roasting - CONSTRUCTA CF2347.1 Notice D'utilisation

The cake is unevenly browned on the
baking tray
The cake is too dry
The cake is too moist in the centre
The cake collapses when you take it out
of the oven
The specified baking time is not correct For small items, check the amount on the baking tray. The items must not be touching
Frozen products are not browned evenly
after baking
Frozen products are not browned, not
crispy or the specified time is not cor-
rect

Roasting

:
There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Open roasting
For open roasting, a roasting dish without a lid is used.
When you are roasting with % Top/bottom heat, you should
turn the roast approximately half to two thirds of the way
through the roasting time.
Roasting in the universal pan
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
For smaller joints, you can use a smaller roasting dish instead
of the universal pan. Place this directly on the wire rack.
Roasting on the wire rack
If you are roasting directly on the wire rack, you should also
insert the universal pan at level 1. The meat juices are collected
here and the oven is kept clean.
Roast
Meat loaf made with 500 g meat
Pork
Fillet, medium (400 g)
Roast with rind (1.5 kg)
Roast with rind (2.5 kg)
Joint, marbled, without rind, e.g. neck (1.5 kg)
Joint, marbled, without rind, e.g. neck (2.5 kg)
Joint, lean (1 kg)
Joint, lean (2 kg)
Smoke-cured pork
*) Preheat the oven
**) Roast pot roast with lid
88
Check the shelf height and the temperature. When baking small items, make sure that
they are the same size and thickness.
Shorten the baking time and increase the temperature slightly.
Reduce the temperature. Note: Higher temperatures do not mean shorter baking times
(cooked on the outside, but not on the inside). Increase the baking time and allow the
cake dough to prove longer. Add less liquid to the mixture.
Add less liquid to the mixture. Increase the baking time or reduce the temperature.
each other.
If frozen products are unevenly browned when prebaked, then uneven browning is to be
expected after baking.
Remove ice from frozen products before baking them. Do not use heavily frosted frozen
products.
3/~ Hot air
Shelf posi-
tion
1
1
1
1
1
1
1
1
1
Roasting with a lid
Roasting dishes with lids are used for this kind of roasting. This
method is particularly suitable for pot roasts.
Roasting table
The roasting time and temperature depend on the size, height,
type and quality of the item.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
The information in the table is a guideline, and relates to items
cooked without a lid. The values may vary depending on the
type and quantity of the meat/fish and on the roasting dish.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
At the end of the roasting time, switch the oven off and leave
the roast to rest for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the given roasting times.
The information in the table is for food placed in a cold oven
and for meat/fish taken directly from the refrigerator.
Tempera- Roasting time in
ture in °C minutes
170-180 60-70
170-180 30-45
160-170 120-150
160-170 150-180
160-170 100-130
160-170 120-150
170-180 70-90
170-180 80-100
160-170 70-80
% Top/bottom heat
Shelf posi- Tempera-
tion ture in °C
1 200-210
3 200-230
2 200-220
2 190-210
2 190-210
2 180-200
2 180-200
2 180-200
2 190-210