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Klarstein Gusteau 10033189 Manual

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10. When the roast is ready, turn off the oven and allow it to rest for an additional
10minutes. This allows better distribution of the meat juices.
11 . For roast pork with a rind, score the rind in a crossways pattern, then lay the roast in
the dish with the rind at the bottom.
12. Place whole poultry on the lower wire rack breast-side down. Turn after 2⁄3 of the
specied time.
13. For duck or goose, pierce the skin on the underside of the wings. This allows the fat
to run out.
14. Turn the pieces of sh after 2⁄3 of the time, whole sh does not have to be turned.
Place the whole sh in the oven in its swimming position with its dorsal n facing
upwards. Placing half a potato or a small ovenproof container in the stomach cavity
of the sh will make it more stable.
15. How to tell when the roast is ready: Use a meat thermometer (available from
specialist shops) or carry out a “spoon test”. Press down on the roast with a spoon.
If it feels rm, it is ready. If the spoon can be pressed in, it needs to be cooked for a
little longer.
16. The roast is too dark and the crackling is partly burnt: Check the shelf height and
temperature.
17. The roast looks good but the juices are burnt: Next time, use a smaller roasting dish
or add more liquid.
18. The roast looks good but the juices are too clear and watery: Next time, use a
larger roasting dish and use less liquid.
19. Steam rises from the roast when basted. This is normal and due to the laws of
physics. The majority of the steam escapes through the steam outlet. It may settle
and form condensation on the cooler switch panel or on the fronts of adjacent units.
MAIN COOKING GUIDLINE
Foods Accessory Heating
function
Rack place Temperature
setting (°C)
Cooking
time (min)
Cake Round
model 2nd layer 140-160 30-45
Bread
Bake pan 2nd layer 180-200 10-20
Bake pan 3rd layer 170-190 10-20
Bake pan 1st + 3rd
layer 160-180 10-20
… 66 …


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