Meat, Poultry, Fish - Siemens HB 480 Series Instruction Manual

Meat, poultry, fish

Cookware
Advice on roasting
Advice on grilling
20
You may use any heat resistant dishes. For large
roasts, the universal pan may also be used. Always
place the dish in the centre of the wire grill.
Hot glass dishes should be placed on a dry kitchen
towel after removal from the oven. The glass could
crack if placed on a cold or wet surface.
The roasting result depends on the type and quality of
meat.
Add 2 to 3 soup spoons of liquid to lean meat and 8 to
10 soup spoons of liquid to pot roasts, depending on
the size.
Pierce the skin of duck or goose under the wings
to enable the fat to run off.
Poultry will become particularly crispy and brown if
you coat it with butter, salty water, dripping fat or
orange juice at the end of the roasting time.
Turn whole poultry after two thirds of the grilling time.
When the roast is ready, it should be allowed to stand
for 10 minutes in the switched off, closed oven. This
allows better distribution of the meat juices.
Always close the oven door when grilling.
Wherever possible, use pieces of meat that are of a
similar thickness, and at least 2 to 3 cm thick. Such
pieces will be browned evenly and stay juicy and soft
in the middle. Steaks should only be salted after
grilling.
Place the pieces of meat directly onto the wire grill
from the grill pan set. When grilling a single piece, it is
best to place the meat in the centre of the wire grill.
The meat juices are collected from the universal pan
here and the oven is kept clean.