CONSTRUCTA CH1102.0 Mode D'emploi page 38

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.
Joint
Meat loaf (made using 500 g meat)
Fish, whole (300 g)
Fish, whole (700 g)
Pork
Fillet, medium-sized (400 g)
Roast with rind (1.5 kg)
Joint, marbled, without rind, e.g. neck (1.5 kg)
Roast, lean (1 kg)
Smoked pork
Beef
Fillet, medium-sized (1 kg)
Sirloin, medium-sized (1.5 kg)
Pot roast (1.5 kg)*
Veal
Veal joint/breast (1.5 kg)
Knuckle
Poultry (unstuffed)
Chicken, whole (1 kg)
Duck, whole (2 - 3 kg)
Goose, whole (3 - 4 kg)
* Roast pot roasts with a lid on the roasting dish
** Use shelf height 1 for tall items
Tips and tricks
Crust too thick and/or roast too dry
Crust too thin
The meat is not cooked right through
Steam in the cooking compartment is
condensing on the appliance door
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Shelf height
2
2
2
3
2
2
2
2
2
2
2
2
2
2
2
2**
Check the shelf height. Reduce temperature or roasting time.
Increase the temperature.
Remove any accessories that are not required from the cooking compartment. Increase
the roasting time. Check the core temperature of the roast using a meat thermometer.
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to allow the steam to escape more quickly.
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.
% Top/bottom heat
Temperature in °C
200 ­ 210
180 ­ 200
180 ­ 200
200 ­ 230
200 ­ 220
190 ­ 210
180 ­ 200
190 ­ 210
200 ­ 220
200 ­ 220
200 ­ 220
180 ­ 200
190 ­ 210
200 ­ 220
190 ­ 210
180 ­ 200
Roasting time in min-
utes
60 ­ 70
20 ­ 30
30 ­ 40
30 ­ 45
120 ­ 150
100 ­ 130
70 ­ 90
70 ­ 80
45 ­ 65
30 ­ 45
120 ­ 150
90 ­ 120
100 ­ 130
60 ­ 70
90 ­ 120
130 ­ 180