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Cooking / roasting meat
• To cook meat, use the operating modes
and
.
• Data printed in bold represent the most appropriate
operation mode for a particular type of meat.
• When cooking meat, the use of the fat
fi
lter is
recommended (depending on the model).
Tips on using the cookware
• Meat can be cooked in enamel coated cookware,
tempered glass (Pyrex) cookware, clay, or cast iron
cookware.
• Stainless steel baking trays are less appropriate
because they re
fl
ect the heat.
• If the roast is covered, it will remain juicier, and the
oven will not be as dirty.
• In an open baking tray, the roast will brown sooner.
Some notes on cooking meat
• The meat cooking table indicates recommended
temperatures, guide/shelf level, and cooking time.
Since cooking times depend strongly on the type,
weight, and quality of meat, they may have to be
adjusted.
• Cooking meat, poultry, and
fi
sh in an oven is
economical only at weights exceeding 1 kg.
• When cooking meat, add enough liquid to prevent the
fat and juices from the meat to be burnt onto the baking
tray. This means that, in case of longer cooking times,
the roast should be checked upon every one in a while,
and liquid should be added.
• After approximately half of cooking time, turn the
roast around, especially when baking in a tray. For
better results, start the cooking with the upper side
turned downwards.
• When cooking larger chunks of meat, condensate
may accumulate on the oven door. This is a natural
phenomenon which does not a
ff
ect the operation of
the appliance. After cooking, wipe the door and door
glass dry.
• In order to prevent accumulation of condensate, do
not let the dishes to cool down in the oven.
