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Application Recommendations, Guidelines and Tips
5.2 Cooking methods and guidelines
Roasting
Use top/bottom heat , convection or hot air .

(Roman pot) or cast iron.
For very large roasts, the grate is suitable in combination
with the deep tray.
Note that the roast browns more quickly in open dishes.
Covered, it stays juicy and the cooking space does not get
dirty.

vessel or the fat pan so that escaping fat and meat juices
do not burn (odour and smoke formation).
First place the roast in the roasting pot with the dressing
side down and turn it over after half the cooking time.
Grilling and gratinating
Use one of the heating types grill , full width grill
or grilling / roasting system and preheat the cooking
chamber if possible.
 Caution! Increased risk of burns when grilling!
Due to the intense heat during grilling, some oven
parts are particularly hot.
Be sure to take the necessary measures to protect
yourself from burns, e.g. by using oven gloves or
grill tongs and keep children away!
Do not leave the grilling process unattended.
The food can burn quickly due to the intense heat.
Brush the grate with oil to prevent the food from sticking,

water or a grease pan underneath to collect roasting juices.
137


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