Manual Gorenje ec 65301 aw (page 24 of 48) (English)

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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 affect 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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Gorenje ec 65301 aw Manual

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