Roasting - Pelgrim OST 353 Notice D'utilisation

Roasting

If the meat is covered when roasted, e.g. in a
casserole, it will retain its juices and little or
no smoke will develop. When roasted in an
open roasting tin it will brown and crisp more
quickly.
The oven's roasting tin is ideal for roasting
large joints, weighing over 1 kg.
Roasting table
Meat
Sirloin beef
Fillet of beef
Roastbeef
Pork
Cured side of pork
Game
Veal
Lamb
Poultry
Fish
The figures in this table are guidelines.
The table below applies only when you put the
dishes into a cold oven.
weigth in kg
1
1
1
1
1
1
1
1,5
1
2
4
1,5
temp in °C
180 - 200
190 - 210
190 - 210
170 - 190
150 - 160
180 - 200
170 - 190
170 - 190
170 - 190
170 - 190
160 - 180
160 - 180
time in mins.
100 - 120
35 - 45
35 - 45
100 - 120
80 - 100
90 - 120
100 - 120
90 - 120
50 - 60
120 - 150
150 - 180
35 - 55