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Meat, poultry, fish
Ovenware
Advice on roasting
Tips for grilling
You may use any heat resistant dishes.
Always place the dishes in the centre of the wire grill.
Hot glass dishes should be placed on a dry kitchen
towel after being removed 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.
Meat should be turned half way through the roasting
time.
When the roast is ready, switch off the oven and leave
the roast to stand for 10 minutes with the oven door
closed. This allows the meat juices to distribute more
favourably.
Always grill with the oven door closed.
The pieces of food you are grilling should be equally
thick. They should be at least 2 to 3 cm thick. This will
allow them to grill evenly and prevent them from
drying out. Do not add salt to the steaks until they
have been grilled.
Place the food to be grilled directly on the wire rack. If
you are grilling a single piece, it is best to place it in
the centre of the wire rack.
Also slide in the enamel backing tray at level 1. The
meat juices are collected here and the oven is kept
clean.
Turn the food over after two thirds of the specified
time has elapsed.
The grill element switches on and off continually. This
is normal. The grill setting determines how frequently
this will happen.
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