35
Roasting
Use the rotitherm
I
or conventional
O
oven functions for roasting.
Ovenware for roasting
•
Any heat-resistant dish is suitable for roasting (refer to the manufac-
turer's instructions!).
•
If the dish has plastic handles, check that they are heat-resistant (re-
fer to manufacturer's instructions!).
•
Large roasts can be roasted
directly on the universal baking tray or
on the shelf with the universal baking tray underneath
(e.g. tur-
key, 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.
•
In order to obtain a tasty outside crust we recommend roasting
pieces of meat in a
casserole dish without a lid
(e.g. roast pork, lamb
and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small
fowl, roast beef, fillets, game).
3
Tip:
The oven will be less dirty if you always use a dish for roasting!
Shelf positions
•
Please see the following table for the shelf positions to be used.
