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Meat, poultry, fish
Ovenware 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
rack.
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.
Advice on roasting 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.
Advice on grilling Always close the oven door when grilling.
If possible, use pieces of meat which are of the
same thickness. They should be at least 2 to 3 cm
thick. Such pieces will be browned evenly and stay
juicy and soft in the middle. Only salt the steaks after
they have been grilled.
Place the pieces of meat directly onto the wire rack.
If you are grilling just one piece of meat, it will turn
out best if you place it in the centre of the wire rack.
You should also insert the universal pan at level 1.
The meat juices are collected here and the oven is
kept clean.
Turn the pieces of meat after two thirds of the
cooking time indicated.
The grill element automatically switches itself off and
back on again. This is normal. The number of times
this happens depends on the grill setting you have
selected.