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must be swapped and turned around after about
2/3 of the baking time.
On Roasting:
Do not roast joints smaller than 1 kg. Smaller pieces
could dry out when roasting. Dark meat, which is
to be well done on the outside but remain medium
or rare inside, must be roasted at a higher tem-
perature (200°C-250°C).
White meat, poultry and fish, on the other hand,
require a lower temperature (150°C-175°C). The
ingredients for a sauce or gravy should only be
added to the roasting pan right at the beginning if
the cooking time is short. Otherwise add them in
the last half hour.
You can use a spoon to test whether the meat is
cooked: if it cannot be depressed, it is cooked
through. Roast beef and fillet, which is to remain
pink inside, must be roasted at a higher tempera-
ture in a shorter time.
If cooking meat directly on the oven shelf, insert
the roasting pan in the shelf level below to catch
the juices.
Leave the joint to stand for at least 15 minutes, so
that the meat juices do not run out.
To reduce the build up of smoke in the oven, it is
recommended to pour a little water in the roasting
pan. To prevent condensation forming, add water
several times. The plates can be kept warm in the
oven at minimum temperature until serving.
Caution!
Do not line the oven with aluminium
foil and do not place a roasting pan
or baking tray on the floor, as other-
wise the oven enamel will be dam-
aged by the heat build-up.
Cooking times
Cooking times can vary according to the different
composition, ingredients and amounts of liquid in
the individual dishes.
Note the settings of your first cooking or roasting
experiments to gain experience for later prepara-
tion of the same dishes.
Based upon your own experiences you will be
able to alter the values given in the tables.
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