Roasting
We recommend the following settings
for roasting in the oven:
– Fan Heat
D
– Conventional
A
Fan Heat
D
When roasting on the rack or in an
open dish, make sure the roasting
(grease) filter is fitted in front of the
fan in the back of the oven interior
before starting.
We recommend roasting in a
covered pot
L
:
– This ensures that sufficient stock re-
mains for making gravy.
– The oven stays cleaner, too.
Roasting pots with a lid, made from
earthenware, cast iron, ovenproof china
or glass, and roasting foil are suitable.
Make sure that the pot and lid have
heat-resistant handles.
Place the covered pot on the rack into
a cold oven.
Exception
: Pre-heat the oven to the tem-
perature recommended in the recipe
when cooking roast beef or beef fillet.
Open roasting:
Use
shelf position 1
for roasting.
Exception
: With Conventional
A
use
shelf position 2 when roasting poultry
weighing up to 1 kg, a cut of meat, or
fish.
The "Fan Heat
D
" system uses an ap-
proximately 20°C lower
roasting tem-
perature
than the "Conventional" heat-
ing system.
For roasting directly on the rack
K
the temperature needs to be about
20°C lower than for roasting in a
covered pot
L
.
When roasting on the rack place the
rack and anti-splash tray over the grill
pan / oven tray and push them in
together.
The
roasting time
will depend on the
type of meat, the size and thickness of
the cut.
Roasting
36
