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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.
BEEF
Roast beef or llet
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
3
3
3
2
2
2
3
2
2
2
2
2
2
250
250
210-230
200-220
200-210
200-210
210-230
200-210
200-220
200-220
220-250
190-200
210-220
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
TYPE OF MEAT LEVEL
FROM THE BOTTOM TEMPERATURE [°C] TIME*
IN MINUTES
* the gures presented in the table refer to a portion of 1 kg, if the portion is larger than that an ad-
ditional 30 – 40 minutes should be added for each additional kilogram.
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