14
Roasting – Main oven
Grilling – Main oven
Roasting with Circotherm
Notes:
❑
Meat roasted using the Circotherm
system will brown on all sides and stay
moist without additional fat.
❑
Choose cuts of meat that weigh
150 grams (5oz) or more.
❑
Place the shelf on top of the roasting
pan.
❑
Place the meat on the shelf, season if
desired.
❑
Slide the pan and shelf into the oven on
the same shelf position.
❑
No pre-heating is required. Save energy
by putting the roast into the cold oven.
❑
Use a Circotherm temperature of 160 °C.
Casseroling or pot-roasting in a covered
dish:
❑
Some meats should be prepared in
liquid in a covered casserole. This type
of cooking is suitable for less tender
cuts of meat.
❑
Place the casserole on the wire shelf on
a suitable shelf position.
Cooking tips:
❑
Only use ovenproof cookware.
❑
Extra large turkeys and joints can be
placed directly in the roasting pan and
not on the wire shelf.
❑
Cover large turkeys with foil during
cooking. Remove foil during the last hour.
Circotherm grilling
Use this method for small cuts of meat –
steaks, chops, sausages, bacon, chicken
joints and fish.
❑
Use the shelf and roasting pan together.
❑
Season meat as required.
❑
Place on shelf.
❑
Do not turn food over – the hot air will
circulate around the food cooking all
sides.
❑
Use a temperature of 180–190 °C.
