Kleenmaid TO101X, Instructions For Use Manual

Page: 11 / 28

Instructions for use, installation and connection
11
Roasting
Best results are obtained with the engagement of
both upper and lower elements.
Note! For roasting meat we recommend the
use of grease filter (depending on the model).
Tips regarding roasting pans
•
Use light enamel pans, temperature resistant
glass pans, clay dishes or wrought iron dishes.
•
Stainless steel dishes are not recommended
because they excessively reflect heat.
•
Cover your roast or wrap it in foil. It will
preserve its juice and the oven will remain
cleaner.
•
If you leave the pan uncovered, the roast will be
cooked sooner. Roast large portions of meat
directly on the grid, with intercepting pan
underneath.
Attention when roasting!
Roasting tables indicate suggested temperatures,
guide level and roasting times. The roasting time
largely depends upon the type of meat, its size
and quality, therefore you may expect some
variations.
•
Roasting of large portions of meat may produce
excessive steaming and dew formation at the
oven door. This is quite normal, and does not
affect the operation of the oven. However, after
the completion of roasting wipe the oven door
and the glass thoroughly.
•
At approximately the middle of the indicated
time turn the roast around, especially if you use
the deep roast dish.
•
When roasting on the grill grid, place the grid in
the deep roasting pan and insert both into the
sliding guide. The bottom pan will intercept
dripping fat.
•
Never leave roast to cool in the oven, as it
might produce dew and corrosion of the oven.