GB 16
roasting meat
Large pieces of meat weighing more than 1 kg are the most
suitable. The meat becomes evenly crisp on the outside, with
almost no loss of weight as a result.
• Rub the meat with salt and seasoning 15 minutes
beforehand. Use 80 to 100 gm of butter or fat (or a mixture
of both) per 500 gm of meat for roasting.
cooking times
• Flat, thin pieces need on average 5 minutes less cooking
time than thick or rolled pieces of meat.
• Larger pieces of meat need 15 to 20 minutes cooking time
longer per 500 gm of extra weight.
• Through the use of the culisensor, you can always be sure
of getting the right result.
In the table on page 19 you will find the roasting
temperatures for various types of meat with a weight of
approx. 1.5 kg. In the table on page 21 you will find the
internal temperatures.
cooking
• Place the meat in a roasting tin and pour hot butter and/or
fat over it. If the meat has a layer of fat, place this facing
upwards during roasting. Baste meat without a layer of fat
every 15 minutes. Baste meat with a layer of fat every 30
minutes.
• If the gravy becomes too dark, add a few spoonfuls of
water every now and then during roasting.
• After cooking, allow the meat to rest for 10 minutes -
covered with aluminium foil - before carving it.
cooking information
roasting
AEP_082368400_OX9011T 01-12-2005 14:48 Pagina GB 16
