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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.
Using the gas hob
Regularly check that the burner caps and burner rings are correctly
positioned on the burner bases. Incorrect positioning can result in
poor ignition, poor combustion or damage to the caps.
Over time, the enamel on the support point can become burnt-in
because the pan support is heated very strongly by the burner. This
is unavoidable and is therefore not covered by the guarantee.
41


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