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Tips for roasting
Tips for grilling
Tips for braising
60
Use a high sided roasting dish for roasting meat and
poultry.
Check that your ovenware fits in the cooking
compartment. It should not be too big.
Meat: Cover approx. two thirds of the dish base with
liquid. Add a little more liquid for pot roasts. Turn
pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it
to rest for an additional 10 minutes. This allows better
distribution of meat juices.
Poultry: Turn the pieces of meat after Z of the
cooking time has passed.
Always keep the oven door closed when grilling and
do not preheat.
The pieces of food you are grilling should be of equal
thickness. Steaks should be at least 2 to 3 cm thick.
This will allow them to brown evenly and prevent them
from drying out. Do not add salt to the steaks until
they have been grilled.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Dark meat, e.g. beef, browns more quickly than
lighter coloured meat such as veal or pork.
When grilling light coloured meat or fish, these often
only brown slightly on the surface, although they are
cooked and juicy on the inside.
The grill element switches off and on again
automatically. This is normal. The grill setting
determines how frequently this will happen.
Use ovenware with a lid for braising fish.
Add two to three tablespoons of liquid and a little
lemon juice or vinegar to the dish.
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