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Roasting with Conventional
e
heat
Follow the steps above. With fatty meat
125 – 250 ml (4 – 8floz) of water can be
poured into the roasting pan.
Baste the meat if desired.
Place in a cold oven to save energy or
pre-heat if desired.
Casseroling or pot-roasting in a covered
dish:
Some meats should be prepared in
liquid in a covered casserole. This type
of cooking is suitable for less tender
cuts of meat.
Place the casserole on the wire shelf at
a suitable shelf position.
Radiant grilling
Used for small cuts of meat or poultry.
!
Exercise CAUTION when grilling.
Always keep children away from
the oven when it is in use.
Notes on grilling:
Always close the oven door when
grilling.
The grilling temperatures are variable.
Always use the grill and roasting pan
together.
Turn the food after approx. two-thirds of
the grilling time has elapsed.
Lightly brush the wire shelf with oil and
baste the food if desired.
Roasting – Mini oven
Grilling – Mini oven
Z
Cooking tips:
Only use ovenproof cookware.
Extra large turkeys and joints can be
placed directly in the roasting pan and
not on the wire shelf.
Cover large turkeys with foil during
cooking. Remove foil during the last
hour.
Always place the food to be grilled in the
centre of the wire shelf.
If the heating element switches off
automatically, the overheating protection
was activated. The element will be
reactivated after a short period of time.
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