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Fours - B12M42N3FR/02 (1.6 mb)
Fours - B12M42N3FR/02 (1.64 mb)
Facilité d'utilisation
The air circulation would be impaired and this will have a negative effect on your roast. Open roasting For open roasting, a roasting dish without a lid is used. While the meat is roasting, the liquid in the roasting dish will evaporate. Carefully pour in more hot liquid if required. When you are roasting with %Top/bottom heat, 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. Deglaze the pan of the juices with hot water, stock, wine or similar. Bring to the boil, thicken with cornflour, season and pass through a sieve if necessary. 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 roasting sheet The roasting sheet reduces dirt in the cooking compartment. Place the roasting sheet in the universal pan and slide them in together at the same shelf height. Dripping fat and meat juices are caught in the universal pan. Closed roasting Roasting dishes with lids are used for this kind of roasting. This method is particularly suitable for pot roasts. Place the joint in the roasting dish. Add water, wine, vinegar or a similar liquid for the braising liquid. Place the lid on the dish, place the dish on the wire rack and slide it into the cooking compartment. 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. Coat lean meat with fat or oil as required and cover it with strips of bacon. 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 and on the roasting dish. You should set the lower of the specified temperatures the first time. Lower temperatures 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. CircoTherm® 3 Top/bottom heat % Item Shelf Tempera-Roasting time in Shelf Tempera- height ture in °C minutes height ture in °C Meat loaf made from 500 g meat 1 170 - 180 60 - 70 2 200 - 210 Pork Smoked pork 1 160 - 170 70 - 80 2 190 - 210 Fillet, medium (400 g) 1 170 - 180 30 - 45 3 200 - 230 Roast with rind (1.5 kg) 1 160 - 170 120 - 150 2 200 - 220 Roast with rind (2.5 kg) 1 160 - 170 150 - 180 2 190 - 210 Joint, marbled, without rind, e.g. neck (1.5 kg) 1 160 - 170 100 - 130 2 190 - 210 Joint, marbled, without rind, e.g. neck (2.5 kg) 1 160 - 170 120 - 150 2 180 - 200 Roast, lean (1 kg) 1 170 - 180 70 - 90 2 180 - 200 Roast, lean (2 kg) 1 170 - 180 80 - 100 2 180 - 200 Beef Fillet, medium (1 kg) 1 180 - 190 45 - 65 2 200 - 220 Sirloin, medium rare (1.5 kg) 1 180 - 190 30 - 45 2 200 - 220 Pot roast (1.5 kg)** 1 170 - 180 120 - 150 2 200 - 220 Pot roast (2.5 kg)** 1 170 - 180 150 - 180 2 190 - 210 Veal Joint/breast of veal (1.5 kg) 1 160 - 170 90 - 120 2 180 - 200 Joint/breast of veal (2.5 kg) 1 160 - 170 120 - 150 2 170 - 190 Knuckle 1 160 - 170 100 - 130 2 190 - 210 Lamb Leg, boned 1 180 - 190 70 - 110 2 200 - 220 Loin on the bone 1 180 - 190* 40 - 50 2 200 - 220* Loin, boned 1 180 - 190* 30 - 40 2 200 - 220* * Preheat oven ** Roast pot roasts with a lid on the roasting dish *** Use shelf height 1 for tall items CircoTherm® 3 Top/bottom heat % Item Shelf Tempera-Roasting time in Shelf Tempera- height ture in °C minutes height ture in °C Poultry Chicken, whole (1 kg) 1 170 - 180 60 - 70 2 200 - 220 Duck, whole (2 3 kg) 1 150 - 160 90 - 120 2 190 - 210 Goose, whole (3 4 kg) 1 150 - 160 130 - 180 2*** 180 - 200 Game Joint/leg of roe venison, boned (1.5 kg) 1 160 - 170 90 - 120 2 190 - 210 Wild boar joint (1.5 kg) 1 160 - 170 120 - 140 2 190 - 210 Joint of venison (1.5 kg) 1 160 - 170 100 - 120 2 190 - 210 Rabbit 1 160 - 170 70 - 80 2 180 - 200 Fish Fish, whole (300 g) 1 160 - 170 30 - 40 2 180 - 200 Fish, whole (700 g) 1 160 - 170 40 - 50 2 180 - 200 * Preheat oven ** Roast pot roasts with a lid on the roasting dish *** Use shelf height 1 for tall items Tips and tricks Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time. Check the shelf height. Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time. The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase the roasting time. Check the c...