15
Roasting – Main oven
Roasting with hot air
‰
Notes:
❑
Meat roasted using the hot air system
will brown on all sides and stay moist
without adding additional fat.
❑
Choose cuts of meat that weigh
150 grams (5oz) or more.
❑
Place the shelf on top of the universal
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 hot air temperature of 160 °C.
❑
Let the meat rest for 10 minutes after
roasting, this will allow the juices to
settle and prevent them from running
out of the meat when sliced.
Roasting with Conventional
heat
t
❑
Follow the steps above. With fatty meat
125 – 250 ml 84 – 8floz) of water can
be poured into the roasting pan.
❑
Baste the meat if desired.
❑
Place in a cold oven to save energy or
pre-heat if desired.
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 at
a suitable shelf position.
Cooking tips:
❑
Only use ovenproof cookware.
❑
Extra large Turkeys and joints can be
placed directly in the universal pan and
not on the wire shelf.
❑
Cover large Turkeys with foil during
cooking. Remove foil during the last
hour.
Hot air grilling
ˆ
Use this method for particularly crispy
poultry or pork with crackling.
❑
Use the shelf and universal pan together.
Turn large joints after about half of the
total cooking time. Do not place the
meat too close to the grill element.
❑
Some types of food (e.g. fatty meats)
will spit during Hot air grilling. Therefore,
to prevent burning-on of the soil,
thorough cleaning of the oven is
recommended after each use.
