You should cook vegetables to an intense colour. This should be done before roasting meat.
Use some oil or water. Via a short cooking time, vegetables will keep a fresh and crispy con-
sistency. Use the following table as a guide.
3 minutes
2 minutes
1 minute
quatered onions
mangetout
chopped garlic
broccoli florets
paprika stripes
chopped chilli
carrot (slices and stripes)
zucchini stripes
chopped ginger
dried Chinese mushrooms
(soak in water first)
chestnut
chopped eschalot
bamboo shoots
bean shoots
Use the following cooking oils: groundnut oil, vegetable oil, sunflower oil, or light olive oil.
Do not overfill the ›Banquet Roasting Pan‹. Possibly, even vegetables should be cooked in
portions. Remove portions that are already done, and re-heat the complete amount of food
after cooking. For this method, you should not cook the single portions until done completely.
This way, you keep your vegetables crispy when re-heating.
Serve immediately after cooking to keep the ingredients crispy and aromatic.
Sautée
Recommended temperature level: 8 to 10
Roast onions, garlic, spices, curry, some types of pie, herbs, vegetables, meat and seafood
only shortly. Vegetables should be crispy and meat should be rosy in the centre.
“almost” deep-fry
Recommended temperature level: 8 to 10
This method is comparable to deep-frying. Use some cooking oil (approx. 1 cup). About half
of the ingredients should be immersed in oil. Perhaps, pre-cook the food. Your ingredients will
get a golden brown crispy crust.
Pre-heat the oil before placing food into the ›Banquet Roasting Pan‹. When using oil, do not
cover the roasting pan with the glass lid, because condensate will accumulate under the lid
and drip into the oil, causing splashes and bubbles. Additionally, dab your food dry, before
frying, to avoid splashes. This holds especially, when frying pre-cooked food. In addition, by
dabbing food dry, you remove surplus fat. Always fry your food in small portions to ensure
that you will get a crispy result.
cautIon:
Do not move the ›Banquet Roasting Pan‹ during cooking. Do not leave the roa
-
sting pan unattended during cooking. Let the remaining oil cool down completely, before
pouring it out of the roasting pan.
Use cooking oil that is suited for high temperatures, e.g. sunflower oil or coconut oil.
Important:
Do not overfill the ›Banquet Roasting Pan‹, because the ›Banquet Roasting
Pan‹ has a large surface and is quite flat. This is the reason for a high loss of heat. Additio
-
nally, there is a risk of hot fat running out
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