Roasting And Grilling - Siemens HG193510ME Installation Instructions Manual

Roasting and grilling

Ovenware
Optimum grilling surface
Notes on tables
Roasting tips
Grilling tips
86
You can use ovenware made from enamel, fireproof
glass, clay or cast iron. The baking tray is also
suitable for large roasts.
You will achieve the best results if you use the grill
zone.
Temperature and baking time depend on the amount
and composition of the ingredients.
Depending on the size of the joint, add 2 or 3
tablespoons of liquid to lean meat and 8 to 10
tablespoons of liquid to pot roasts.
When cooking duck or goose, pierce the skin on the
underside of the wings to allow the fat to escape.
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time with
butter, salted water or orange juice.
Turn pieces of meat halfway through the roasting
time.
When roasting large pieces of meat, you may find
that the amount of steam and condensation on the
oven door is more than usual. This is a normal
occurrence which has no effect on the oven's
performance. Once roasting is complete, dry the
oven door and window with a cloth.
If you are roasting on the wire rack, insert the
enamelled baking tray into shelf position 1 to collect
the run-off fat.
Drizzle some oil over the food to be grilled before you
place it on the wire rack under the grill.