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Combination hot-air/
surface grilling
Surface grilling
(
)
Use this method for particularly crispy poultry or
,
roast (e.g., pork roast with rind).
Use the grill and universal pan together. Turn large
roasts after about half of the total grilling time has
elapsed.
To prevent breakage after removing them from the
oven, place glass utensils on a dry kitchen towel
instead of cold or wet surfaces.
Dependent on the type of food being prepared,
combination hot-air and surface grilling can cause an
increased degree of oven soiling. Therefore, to
prevent burning-in of the soil, thorough cleaning of
the oven is recommended after each use.
Whole poultry should be turned after approx.
two-thirds of the cooking time has elapsed.
With duck and goose, pierce the skin under the
wings to allow excess fat to drain off.
After the end of the selected roasting time and with
the oven switched OFF, leave the roast in the closed
oven for approx. 10 minutes.
Used for smaller dishes having little height/thickness.
Always use the grill and universal pan together.
Turn the food after approx. two-thirds of the grilling
time has elapsed.
At your discretion, lightly baste the grill and the food
with oil.
65
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