ARO SHG5056 Notice D'utilisation page 28

BAKING IN THE OVEN – PRACTICAL HINTS
Roasting meat
• cook meat weighing over 1 kg in the oven, but smaller pieces should be
cooked on the gas burners.
• use heatproof ovenware for roasting, with handles that are also resistant to
high temperatures;
• when roasting on the drying rack or the grate we recommend that you place
a baking tray with a small amount of water on the lowest level of the oven;
• it is advisable to turn the meat over at least once during the roasting time
and during roasting you should also baste the meat with its juices or with
hot salty water – do not pour cold water over the meat.
TYPE OF MEAT
BEEF
Roast beef or fillet
rare
oven warmed up
juicy ("medium")
oven warmed up
"well done"
oven warmed up
Roast joint
PORK
Roast joint
Ham
Fillet
VEAL
LAMB
VENISON
POULTRY
Chicken
Goose (approx. 2 kg)
FISH
* the figures presented in the table refer to a portion of 1 kg, if the portion is larger than that an
additional 30 – 40 minutes should be added for each additional kilogram.
LEVEL
FROM THE BOTTOM
3
3
3
2
2
2
3
2
2
2
2
2
2
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TEMPERATURE [°C]
250
250
210-230
200-220
200-210
200-210
210-230
200-210
200-220
200-220
220-250
190-200
210-220
TIME*
IN MINUTES
per 1 cm
12-15
15-25
25-30
120-140
90-140
60-90
25-30
90-120
100-120
100-120
50-80
150-180
40-55