Manual Gorenje g 4704 w (page 10 of 26) (English)

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Instructions for use and installation

Roasting

The table below indicates the recommended

temperatures, times, and baking levels.

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 reflect heat.

• Never use roasting pans with plastic handles.

• 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 fish 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.

• 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 fat.

• Never leave your roast to cool down in the

oven, as it might produce dew and

corrosion of the oven.

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Gorenje g 4704 w Manual

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