32 EEB 6800.0
Roasting
FWe recommend that you use the roasting thermometer. As cooking
duration is determined by it, it is optimally adjusted to roasting. It
cannot be adjusted. Please read the notes on page 34.
Selecting a programme
1. Set the roasting programme.
Cooking temperature is determined based on the weight of the food to be
cooked or cooking duration if the thermometer is not used. Both values are
pre-set but can be changed (see page 30).
If you use the roasting thermometer you must adjust the core temperature
(see page 34)
or
2. Select the heating programme
Every heating programme is turned on with a pre-set temperature. This
temperature can be changed.
Cooking duration and expiry can be set (see page 30.) when roasting, as
can cooking begin and core temperature when the thermometer is used.
(see page 34).
Turning the roast
In the heating programmes, turn the food to be roasted over after about
2/3 of the total time to ensure even cooking.
In the hot air Bprogram this turning over is not needed.
In the roasting programmes a signal reminds you to turn the food over after
about 70% of the total cooking time.
Roasting on the gridiron
FUse the drip pan and the gridiron.
■ You can cook large roasts directly in the drip pan or on the gridiron with the
drip pan inserted underneath (e.g. turkey, goose, 3-4 chickens or knuckles).
Roasting in a pan
■ We recommend that you roast leaner types of meat in a covered roasting
pan (e.g. roast veal, braised beef or frozen meat) to retain the meat’s juices.
■ You can use any type of heat-resistant pan (stainless steel, enamel, cast
iron or glass) as long as it does not have a plastic or wooden handle.
■ If you use a cooking brick, follow the manufacturer’s instructions.
We recommend the following procedure:
– Rinse the pan with water or grease it lightly.
– Roasting prepared foods on the cooking surface.
– Place the roast in the pan. Put the lid on the pan and place the pan onto
the gridiron the cold oven.
Select the right roasting programme or the Intensive Hot air convection
programme Hat 180-200 °C.
Roast using the heating programmes
FIf cooking using the thermometer, the cooking time is determined
automatically and the notes that follow can be ignored.
FThe programmes and figures in the tables are for a cold oven, unless
otherwise stated.
■ Cooking time depends on the type of meat, its quality and its thickness.
To measure the joint, lift it slightly, as a joint tends to compress under its
own weight. Information on this is given in the table ”Roast using the
heating programmes” on page 33.
■ A layer of fat around the joint can double the cooking time.
■ If you are cooking a number small pieces of meat or poultry in the oven,
increase the cooking time by about 10 minutes for each additional piece.
For example, the time needed to roast a chicken is normally about 60
minutes. To cook 2 chickens, cook for 65 to 75 minutes.
Rack levels (count from bottom!):
A rule of thumb is: the bigger the roast the lower the gridiron should be
inserted.
For large roast, the following applies:
Some instructions on roasting programmes
FThe programmes and figures in the tables are for a cold oven, unless
otherwise stated.
FThe roasting programmes are automatically adjusted to the food weight
and it is hence important you set the weight immediately after
choosing your programme and before changing e.g. cooking time,
temperature or core temperature, (see page 30)!
When using the roasting programmes without the roasting thermometer
The roasting programmes are set to deal with pieces of fish or meat up to
7 cm thick without any fat layer. Select the automatic weight system after
entering the weight and adjust the roasting programme if needed as
below:
■ Cooking time is shorter for several pieces.
■ Cooking time is greatly increased for meat with a fat layer.
■ Food over 7 cm thick weighing less than 3 kg increase cooking time
10 minutes per additional cm over the pre-set value.
■ Food over 3 kg the cooking time as set is OK as differences are
compensated for by the pre-set duration.
Grille roasting KDrip pan: rack level 0, Gridiron: rack level 1
Intensive hot air convection HDrip pan: rack level 0, Gridiron: rack level 1
Hot air convection BDrip pan: rack level 1, Gridiron: rack level 2
Top/Bottom heat CDrip pan: rack level 1, Gridiron: rack level 2
