Roasting
113
Roasting tips
Insert the grease filter in the back
panel when roasting.
Frozen meat must be defrosted
before it is cooked.
Always defrost meat before roasting.
Remove skin and sinew before
roasting.
Season the meat to taste and dot
with butter, or in the case of game,
bard with rashers of streaky bacon.
Tip:
Game can be marinated overnight
e.g. in buttermilk, to tenderise it.
If you are cooking several pieces of
meat together, select pieces that are
similar in size.
Roast meat on the rack above the
universal tray. The meat juices will
collect in the tray and can then be
used to make a gravy or sauce.
Allow a standing time of approx. 10
minutes before carving meat to allow
the meat juices to be evenly
distributed.
We recommend the
Combi mode
|
Fan
plus
and
Combi mode
|
Conventional heat
functions for roasting.
If you wish to use other functions you
can enter your cooking stages as a
User programme (see "User
programmes").
Combination mode
The lower the temperature in the oven,
the longer the cooking duration and the
more tender the result.
Lean meat
The addition of steam prevents the
surface of lean meat from drying out.
Excellent results can be achieved when
using 5 cooking stages for the
programme.
– Cooking stage 1: pre-heat the oven
with the rack above the universal
tray.
– Cooking stage 2: brown the meat.
– Cooking stage 3: adjust the
temperature to a temperature
suitable for continued roasting.
– Cooking stage 4: cook until tender.
– Cooking stage 5: continue cooking to
the required level of "doneness".
Summary of Contents for DGC 6660 MK
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