Roasting - Baumatic BT2355SS User Manual

Roasting

Best results are obtained with the
engagement of both upper and lower, or
with hot air.
Best heating mode for each type of
roasting pan is indicated by bold print in
the Roasting Tables.
Note! When roasting always insert the
grease filter!
Tips regarding roasting pans
Use light enamel pans, temperature
resistant glass pans, clay dishes or
wrought iron dishes.
Stainless steel dishes are not
recommendable because they
excessively reflect heat.
Cover your roast or wrap it in foil. It will
preserve its juice and the oven will
remain cleaner.
If you leave the pan uncovered, the roast
will be cooked sooner. Roast large
chunks of meat directly on the grid, with
intercepting pan underneath.
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 dew
formation at 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.
Roasting of red meat, poultry and fish is
rational if the roast exceeds one kilogram
in size.
Add as much liquid as necessary to
prevent burning of juice, dripping from
meat. Roast must be surveyed at all
times, 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.
Instructions for use, installation and connection
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 dew and corrosion of the
oven.
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