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Gorenje BO73CLI Manual

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• To cook meat, use the operating modes and .
• Data printed in bold represent the most appropriate
operation mode for a particular type of meat.
• When cooking meat, the use of the fat fi lter is
recommended (depending on the model).
Tips on using the cookware
• Meat can be cooked in enamel coated cookware,
tempered glass (Pyrex) cookware, clay, or cast iron
cookware.
• Stainless steel baking trays are less appropriate because
they refl ect the heat.
• If the roast is covered, it will remain juicier, and the oven
will not be as dirty.
• In an open baking tray, the roast will brown sooner.
Some notes on cooking meat
• The meat cooking table indicates recommended
temperatures, guide/shelf level, and cooking time. Since
cooking times depend strongly on the type, weight, and
quality of meat, they may have to be adjusted.
• Cooking meat, poultry, and fi sh in an oven is economical
only at weights exceeding 1 kg.
• When cooking meat, add enough liquid to prevent the
fat and juices from the meat to be burnt onto the baking
tray. This means that, in case of longer cooking times,
the roast should be checked upon every one in a while,
and liquid should be added.
• After approximately half of cooking time, turn the roast
around, especially when baking in a tray. For better
results, start the cooking with the upper side turned
downwards.
• When cooking larger chunks of meat, condensate
may accumulate on the oven door. This is a natural
phenomenon which does not a ect the operation of the
appliance. After cooking, wipe the door and door glass
dry.
• In order to prevent accumulation of condensate, do not
let the dishes to cool down in the oven.
Cooking / roasting
meat
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