Roasting - Pelgrim OST 350 Notice D'utilisation

Roasting

If the meat is covered when roasted, e.g. in a
casserole, it will retain its juices and little or
no smoke will develop. When roasted in an
open roasting tin it will brown and crisp more
quickly.
The oven's roasting tin is ideal for roasting
large joints, weighing over 1 kg.
Roasting table
Meat
Sirloin beef
Fillet of beef
Roastbeef
Pork
Cured side of pork
Game
Veal
Lamb
Poultry
Fish
The figures in this table are guidelines.
The table below applies only when you put the
dishes into a cold oven. When using top and
bottom heat the dishes should be put on to the
second ridge.
weigth in kg
1
1
1
1
1
1
1
1,5
1
2
4
1,5
temp in °C
200 - 220
220 - 240
220 - 240
180 - 200
200 - 220
190 - 210
190 - 210
180 - 200
180 - 200
180 - 200
170 - 190
180 - 200
time in mins.
100 - 120
35 - 45
35 - 45
100 - 120
80 - 100
90 - 120
100 - 120
90 - 120
50 - 60
120 - 150
150 - 180
35 - 55