Parmco PPOV-6S-PYRO-2 Installation And Operating Instructions Manual page 24

Roasting
Best results are obtained with the engagement of both upper and lower elements. Best heating
mode for each type of roasting pan is indicated by bold print in the Roasting Tables.
Tips regarding roasting pans
For best results, use light enamel pans, temperature resistant glass pans, clay dishes or cast iron
dishes.
As stainless steel dishes reflect the heat, they are not recommended.
If you cover your roast or wrap it in foil, it will preserve its juices and the oven will remain clean.
The roast will be cooked quicker if it is left uncovered. Large roasts can be placed directly on the
grid with the oven tray below for catching the juices and melted fat.
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 large chunks of meat may produce excessive steaming and condensation on 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.
Add as much liquid as necessary to prevent burning of juice, dripping from meat. Roast must be
checked regularly 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.
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 roast to cool in the oven, as it might produce condensation and corrosion of the oven.
21