48
Roasting in the Main and Mini oven
Roasting with
top/bottom heat t
Notes:
❑ 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 pot:
Rinse the universal baking pan and/or
the roaster with water, and place the
meat into it. The slide-in level depends
on the size and height of the roast.
❑ Place the grill into the universal baking
pan and slide them together into the
same slide-in level.
❑ 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 – whether fresh or
frozen – into the roasting pot (or Dutch
oven), cover it with a matching lid, and
place it on the grill in the oven. You can
fine-tune the slide-in level by turning the
grill upside-down (intermediate levels).
We recommend that beef roast be
prepared in a covered roasting pot.
Cooking tips:
❑ For roasting, use only cookware with
oven-proof handles.
❑ Prepare large roast directly in the
universal pan, without using the grill.
❑ Smaller cuts of roast can be roasted on
aluminium foil. To do so, bend the edges
of the foil upward, as if to form a dish,
and place it on the grill.
❑ After the end of the selected roasting
time and with the oven switched OFF,
leave the roast in the closed oven for
approx. 10 minutes.
