Roasting - CONSTRUCTA CF332250 Gebrauchsanleitung

The cake collapses when you take it out
of the oven
The specified baking time is not correct For small items, check the amount on the baking tray. The items must not be touching
Frozen products are not browned evenly
after baking
Frozen products are not browned, not
crispy or the specified time is not
correct

Roasting

m
There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Do not use shelf height 2 when roasting with 3 Hot air. This will
adversely affect air circulation and your roasting results will not
be as good.
Open roasting
For open roasting, a roasting dish without a lid is used.
When you are roasting with % Top/bottom heat, you should
turn the roast approximately half to two thirds of the way
through the roasting time.
Roasting in the universal pan
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
For smaller joints, you can use a smaller roasting dish instead
of the universal pan. Place this directly on the wire rack.
Roasting in the universal pan with wire rack
Place the wire rack on the universal pan and slide them in
together at the same shelf height.
Item
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)*
* Roast pot roasts with a lid on the roasting dish
** Use shelf height 1 for tall items
52
Add less liquid to the mixture. Increase the baking time or reduce the temperature.
each other.
If frozen products are unevenly browned when prebaked, then uneven browning is to be
expected after baking.
Remove ice from frozen products before baking them. Do not use heavily frosted frozen
products.
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.
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.
3 Hot air
Shelf
height
1
1
1
1
1
1
1
1
1
1
1
Temperature Roasting time in
in °C minutes
170 ­ 180 60 ­ 70
160 ­ 170 30 ­ 40
160 ­ 170 40 ­ 50
170 ­ 180 30 ­ 45
160 ­ 170 120 ­ 150
160 ­ 170 100 ­ 130
170 ­ 180 80 ­ 100
160 - 180 60 ­ 80
180 ­ 190 40 ­ 60
180 ­ 190 30 ­ 45
170 ­ 180 120 ­ 150
% Top/bottom heat
Shelf Temperature
height in °C
2 200 ­ 210
3 180 ­ 200
2 180 ­ 200
3 200 ­ 220
2 190 ­ 210
2 190 ­ 210
2 200 ­ 220
2 190 ­ 210
2 200 ­ 220
2 200 ­ 220
2 200 ­ 220