Want to make Sunday lunch easy and save on the washing up? - BergHOFF Cookware GB

Want to make Sunday lunch easy and save on the washing up?

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For perfect roast potatoes, lamb that falls off the bone or chicken that melts in your mouth, roasting is the best method for making perfectly-cooked meals in the oven with almost no prep work.

So get going … preheat your oven, get out your BergHOFF Eurocast Double Roasting Pan and create your magic!

For most meat joints, the easiest roasting guide to follow is turn the 200°C (180°C fan) mark 6 and cook the meat for:

  • Beef (medium) – 25min per 450g (1lb)
  • Lamb (medium) – 25min per 450g (1lb)
  • Pork – 35min per 450g (1lb)
  • Chicken – 30min per 450g (1lb)

For beef and lamb, cook for 5min less per 450g (1lb) if you prefer rare meat or add an extra 25min on to the cooking time if your prefer your meat well done.

If you want to get your meat cooked to perfection, remove the guesswork and invest in a thermometer. Make sure to push it into the centre of the joint to get the reading.

For beef and lamb, rare is about 50°C, medium is about 60°C and well done is about 70°C (bear in mind these temperatures will go up as the meat rests and continues to cook in its residual heat). Chicken should be cooked to 75°C and pork around 65-70°C.

Our Double Roasting Pan is one of the most popular and versatile pieces in the Eurocast range as it essentially combines two pans in one for multiple uses.

Use the grill pan lid directly on the hob or in the oven to grill meats, vegetables and fish to perfection. The 9L, larger base part can also be used directly on the hob (with or without the lid) to make the perfect soups, stews, casseroles and curries.

You can even start something on the hob and then move the entire dish directly into the oven.

The Double Roasting Pan works at it’s most efficient best when both parts are used in tandem. Place your joint of meat in either part, pop the lid on and roast in the oven for soft, tender, juicy meats.

Pour yourself a glass of wine and go join in the fun!

Once the meat has finished cooking and is rested before being carved; pop the pan directly on the hob to make fresh gravy from the juices of your roast!

Sometimes though, the pan juices are burnt, or aren’t plentiful, or someone ‘helpfully’ washes the tin up whilst you aren’t looking! Enter this quick gravy, for which you can use chicken or beef stock, depending on what meat you’re serving:

  1. Heat 600ml (1 pint) good quality stock with 150ml (5fl oz) white wine in a pan until just simmering.
  2. Mix together 3tbsp caramelised onions from a jar, 25g (1oz) cornflour and 2tbsp water.
  3. Whisk the mixture into the hot stock. Bring to the boil, whisking, until the gravy thickens.
  4. Add a squeeze of lemon juice and some seasoning, to taste

The best part is that there is no mess in your oven, it all stays within the Double Roasting Pan which is easy to clean with warm soapy water!

Give our delicious roasting recipes a try and let us know how you get on.

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