46
Roasting
Roasting with hot-air
circulation v
or with top/bottom heat e
Notes:
❑ Place the grill into the universal
baking pan and slide them together
into the same slide-in level.
❑ 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.
❑ 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 into the roasting pot (or
Dutch oven), cover it with a matching lid,
and place it on the grill in the oven.
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.
Roasting on the roasting sheet
(Optional accessory available from your
dealer.)
With hot-air
v
for large, fatty roasts.
❑ Place the roasting sheet into the
universal pan. The roasting sheet
prevents soiling of the oven.
❑ Grease and juice drippings from the
roast are collected in the universal pan.
❑ To r ender your roast more crispy when
using the roasting sheet, you may wish
to set a slightly higher temperature than
indicated in the roasting table.
