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Gorenje b 2000 p2 Manual

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• Best results are obtained with the engagement of both top and
bottom heater
or hot air .
• Best heating mode for each type of roasting pan is indicated
by bold print in the Roasting Tables.
• Note! For roasting meat we recommend the use of grease
fi lter (depending on the model).
Tips regarding roasting pans
• Use light enamel pans, temperature resistant glass pans, clay
dishes or wrought iron dishes.
• Stainless steel dishes are not recommendable because they
excessively refl ect heat.
• Cover your roast or wrap it in foil. It will preserve its juice and
the oven will remain cleaner.
• If you leave the pan uncovered, the roast will be cooked
sooner. Roast large chunks of meat directly on the grid, with
intercepting pan underneath.
Attention when roasting!
• Roasting tables indicate suggested temperatures, guide level
and roasting times. Roasting time largely depends upon the
type of meat, its size and quality, so you may expect some
variations.
• Roasting of red meat, poultry and fi sh is rational if the roast
exceeds one kilogram in size.
• Add as much liquid as necessary to prevent burning of juice,
dripping from meat. Roast must be surveyed at all times, and
liquid added if necessary.
• At approximately the middle of the indicated time turn the roast
round, especially if you use the deep roast dish. It is therefore
logical to start roasting with upper side turned upside down.
• Roasting of large chunks of meat may produce excessive
steaming and dew formation at the oven door. This is quite
normal, and does not affect the operation of the oven.
However, after the completion of roasting wipe the oven door
and the glass thoroughly.
• When roasting on the grill grid, place the grid in the deep
roasting pan and insert both into the sliding guide. The bottom
pan will intercept dripping grease.
• Never leave roast to cool in the oven, as it might produce dew
and corrosion of the oven.
24
Roasting meat
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