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Tips for roasting
and grilling
The table does not contain
information for the weight of the
roast.
How can you tell when the roast
is ready?
The roast is too dark and the
crackling is partly burnt.
The roast looks good, but the
juices are burnt.
The roast looks good, but the
juices are too clear and watery.
Steam rises from the roast when
the juice is basted.
Bakes, gratins,
toast
Meal
Sweet bakes
(e.g. quark and fruit bake)
Savoury bakes made from
cooked ingredients (e.g. pasta
bake)
Savoury bakes made from raw
ingredients
(e.g. potato gratin)
Toast gratin
*
Insert the baking tray at level 1.
Select the next lowest weight from the instructions and extend
the time.
Use a meat thermometer (available from specialist shops) or
carry out a spoon test". Press down on the roast with a spoon.
If it feels firm, it is ready. If the spoon can be pressed in, it needs
to be cooked for a little longer.
Check the shelf position and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish or add less liquid.
Use hot air grilling instead of top/bottom heating. This prevents
the bottom of the roast from becoming too hot, thereby
producing less steam.
The table applies to dishes placed in a cold oven.
Ovenware
Ovenproof dish
Ovenproof dish
Ovenproof dish
Wire rack*
Level
Type of
Temperature
heating
in ºC
2
á
140 160
2
T
170 200
2
T
190 220
4
x
max
Duration,
minutes
50 60
25 35
45 55
5 10
97
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