Pot roasting
Roasting in a covered pot is highly
recommended:
– The meat stays succulent,
– and the oven stays cleaner, too.
– It also ensures that sufficient stock
remains for making gravy.
Season the meat and place it in the pot.
Add some butter or margarine or baste
with a little oil or cooking fat. Add about
125 ml water when roasting a large,
lean joint of meat (2 – 3 kg) or poultry
with a high fat content.
Put meat or poultry into the oven
without pre-heating. Exception: Pre-
heat the oven at the temperature
suggested when roasting beef and
beef fillet.
Shelf level
Fan plus
U
^
Insert the rack with the food on it at
the lowest shelf level.
MiFan plus
a
^
Place the rack or the glass tray on
the lowest shelf level.
Temperature
Please refer to the roasting chart.
The larger the joint of meat (max. 3 kg,
except for poultry), the lower the
temperature required. For poultry
above 3 kg select a temperature
approx. 10 °C lower than that given in
the roasting chart. Roasting will take
longer at the lower temperature, but the
poultry will be more evenly cooked, and
the skin is less likely to burn.
Roasting
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