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BAKING IN THE OVEN
Roasting
Tip 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.
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