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Roast
Always follow USDA guidelines on
food safety.
Roasting tips
Insert the grease filter into the back
wall.
Frozen meat must be defrosted be-
fore it is cooked as it would dry out.
Always defrost meat before roasting.
Remove skin and sinew before roast-
ing.
Season the meat to taste and dot
with butter, or in the case of game,
bard with rashers of streaky bacon.
Tip: Game can be marinated overnight
e.g. in buttermilk, to tenderize it.
If you are cooking several pieces of
meat together, select pieces that are
similar in size.
Roast meat on the rack above the
universal tray. The cooking liquids will
collect in the tray and can then be
used to make a gravy or sauce.
Allow a standing time of approx. 10
minutes after the end of cooking so
that the cooking liquids are evenly
distributed.
We recommend the
Convection Bake
, and
Steam
|
Surround
roasting.
If you wish to use other modes, you
can enter your cooking stages as a
user program (see "User programs").
120
|
Combi Steam
Combi
modes for
Combi Steam
The lower the temperature in the oven
compartment, the longer the cooking
process and the more tender the result.
Lean meat
The addition of steam prevents the sur-
face of lean meat from drying out. Ex-
cellent results can be achieved when
using 5 cooking stages for the cooking
process
– Cooking stage 1: the oven compart-
ment and the rack above the univer-
sal tray are pre-heated.
– Cooking stage 2: the meat is
browned.
– Cooking stage 3: adjust the tempera-
ture so that it is suitable for cooking
the meat so that it is tender.
– Cooking stage 4: cook until tender.
– Cooking stage 5: continue cooking to
the required level.
Fatty meat with crispy skin
– Cooking stage 1: use a high tempera-
ture to render the fat and brown the
skin.
– Cooking stage 2: reduce the temper-
ature and increase the moisture
– Cooking stage 3: increase the tem-
perature for crispy skin.
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