ETNA FIV760RVS, Инструкция по эксплуатации

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EN 9
PRIOR TO FIRST USE
Roasting meat
• Large pieces of meat, from 1 kg, are the most suitable. The meat
will get a regularly shaped, crispy crust, with virtually no weight
loss.
• Rub the meat with salt and spices fifteen minutes beforehand. Use
80 to 100 g of butter or fat (or a mixture of the two) per 500 g of
meat for roasting.
Cooking times
• Flat, thin pieces require approximately 5 minutes less cooking time
than thick or rolled pieces of meat. When cooking larger pieces of
meat, cook for 15 to 20 minutes longer per 500 grams extra.
• Put the meat in a roasting pan and douse in hot butter or fat. Place
the meat in the roasting pan with the fatty side facing up. Make
sure to baste meat without a fatty side every 15 minutes. Meat with
a fatty side should be basted every 30 minutes.
• If the gravy is too dark, add a few spoonfuls of water now and
then during roasting.
• Cover the meat loosely with foil and let it stand for 10 minutes
before serving.
Oven runners
The oven walls are fitted with runners so that the oven grid or baking
sheet can be placed at different levels. For the correct level, consult
a baking guide or food packaging instructions.