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Roasting
and steaming
= Heating
modes
= Tempera-
ture, roasting/
'grilling time
84
lf Please choose the most favourable heating mode from my vari-
ous options:
Top/bottom heat (=|
Hot air
Infratherm grilling
The bold type in the attached
table gives you the insertion level
and temperature indications.
@ Recommendations
For all heating modes, the following applies:
Meat and fish should only be roasted in the oven from 1 kg weight.
When using drip-pans with a grid, liquid should be added where
necessary (e.g. during prolonged roasting times) so that dripping
fat and meat juices do not burn.
IB The larger the roast which you entrust to me, the longer must the
roasting
or grilling time be set. The roasting/agrilling
times depend
'on the type, quantity, and quality of the meat. In practice, devia-
tions from the indications given in the tables and recipes may
therefore arise,
@ So that any evaporated liquid can be supplemented, | recom-
mend you during the roasting time to check your meat/fish from
time to time.
@ After around half the cooking time, the meat/poultry should be
turned so that it is uniformly browned right round.
BBUI-1
6/80 GEVEU
- BBU2-2
7/91 GB/ED-BBGI-3
GB/EU
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