Table of Contents
Advertisement
Roasting
Roasting in the oven is convenient and
practical with both
and
HEATING
HOT AIR
roast beef and fillets, are juiciest when
cooked at 125°C, but take a little longer time
than at a higher oven temperature. Choose
an oven-proof dish with low edges into
which the roast just fits, this avoids the stock
from drying in. Roasting a ham often results
in a lot of stock. Therefore use a large
roasting dish or roasting pan and be careful
when removing it from the oven.
If you use a roasting bag, cut a hole in
one corner of the bag before placing it in the
oven. This decreases the risk of burns from
hot steam when the bag is opened.
Turbo Max. Grill (browning)
Using the hot air grill means that the food is
ready faster and has more even colouring
than when using the grill function. the grill
heating element provides more even
colouring and the fan circulates the hot air.
Perfect for use with "high" courses, for
example grilling pork, which is to have the
same colour all round.
Pie/pizza position
This function is excellent for the preparation
of pies, gratin or pizza. When preparing
pizza, place it in the middle slot. Use a
baking shelf instead of a roasting pan to
prevent the edges from being burned.
When light-coloured tins or glass forms are
used, place the food in the lower part of the
oven, and when using dark-coloured forms,
for example with non-stick coating, place
the food in the middle of the oven.
TOP AND BOTTOM
. Beef steaks, such as
28
Advertisement
Table of Contents
