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Les langues disponibles
Les langues disponibles
use
roasting
roasting meat
roasting table
Meat
Pork
Beef
Veal
Spring chicken
Chicken
Duck
Goose
Turkey
Turkey
Venison
Fish (whole)
The figures in this table are guidelines.
GB 12
All manuals and user guides at all-guides.com
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.
The table below applies only when you put the dishes into a
cold oven. When using top and bottom heat the dishes
should be put on to the second ridge.
weight in kg
1.0
1.0
1.0
1.0
1.3
1.5
3.0
2.0
3.0
1.5
1.0
temp in °C
time in mins.
180 - 200
170 - 190
170 - 190
180 - 200
170 - 190
150 - 170
170 - 190
160 - 180
160 - 180
170 - 190
160 - 180
100
100
90
60
75
90
160 - 180
110 - 130
150 - 180
90
50
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