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Roasting
Place the wire shelf into the universal pan and
slide them together into the same shelf position.
Meat can be roasted in the oven in a particularly
economical fashion if the weight of the cut exceeds
750 grams.
Roasting in an uncovered
Rinse the universal pan and/or the roaster
pot
with water, and place the meat into it.
With fat meat and poultry, pour 125 to 250 ml of
water (to suit the size and kind of roast) into the
universal pan. At your discretion, baste lean meat
with fat, or cover it with bacon strips.
The roast drippings collecting in the universal pan
make a tasty gravy. Dissolve the drippings with hot
water, bring to a boil, thicken with corn starch,
season to taste and, if required, pass it through a
strainer.
No preheating is required. Save energy by putting
the roast into the oven while it is still cold.
Roasting in a covered pot
Place the meat into the roasting pot (or Dutch oven),
cover it with a matching lid, and place it on the wire
shelf in the oven. We recommend that beaf roast be
prepared in a covered roasting pot.
Roasting on the roasting
sheet
Place the roasting sheet into the universal pan.
The roasting sheet prevents soiling of the oven.
Grease and juice drippings from the roast are
collected in the universal pan.
