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Roasting
Use the rotitherm
I
oven function or conventional
O
when roasting.
Ovenware for roasting
•
Any heat-resistant dish is suitable for roasting.
•
If the dish has plastic handles, check that they are heat-resistant.
•
Large joints can be roasted
directly in the universal baking tray or
on the shelf unit with the baking tray placed below
(e.g., turkey,
goose, 3-4 chickens, 3-4 knuckles of veal.)
•
We recommend that all lean pieces of meat should be roasted
in a
casserole dish with a lid
(e.g., veal, marinated beef, pot roast, frozen
meat.) In this way the meat will retain its juices.
•
You can roast meats that are to be browned or crisped in a
casserole
dish without a lid
(e.g., pork joints, meat loaf, lamb joints, mutton,
duck, 1-2 knuckles of veal, 1-2 chicken, small poultry, roast sirloin,
fillet, game).
•
Tip
: If you use dishes for roasting (particularly for small amounts), the
oven will not get so dirty!
Shelf positions
•
Please see the following table for the shelf positions to be used.
