29
Roasting
t
Top and bottom heat
1. Set Function selector to t.
2. Set temperatur selector
❑ Shove roast into the cold oven
(preheating unnecessary
– energy saving –).
❑ Roasting in an open vessel:
Rinse out the roasting pan or the
roasting vessel with water and place the
meat into it. The insertion level depends
on the size and thickness of the roast.
❑ Roasting in a closed vessel:
Place the meat into a roasting pot, cover
with a fitting lid, and slide it on the grate
into the oven. Set the oven temperature
around 20 – 30° C higher.
❑ Use only roasting vessels with heat-
resistant handles, for example, enamel,
glass or cast-iron roaster.
❑ Always prepare poultry only after it has
been completely thawed. Remove the
entrails beforehand and clean the
poultry thoroughly.
❑ After the roasting time has expired, leave
the roast for around 5 minutes in the
switched-off oven.
❑ Roasting on the grate:
Place the grate into the universal
grease drip pan and shove both
together into the same insertion level.
You can obtain the universal grease drip
pan from your specialised dealer or from
our customer service.
Generally you place only very fat roasts
on the grate, e. g. goose.
