Table of Contents
Advertisement
Condensation forms when you
bake moist cakes.
Meat, poultry, fish
Ovenware
Advice on roasting
Steam can form during baking. Depending on the oven, it will
either escape above the oven door or through the steam outlet
on the hob. The steam can condense on the appliance or on the
front of adjacent cabinets and drip off as condensation. This is
due to the laws of physics.
You may use any heat resistant dishes. The universal
pan is also suitable for larger roasts.
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 cooking
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.
43
Advertisement
Table of Contents
