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OPERATING INSTRUCTIONS
35
Roasting
For roasting, use the Ventitherm , conventional heat or Rotitherm
oven function.
Ovenware for Roasting
• Any heat-resistant dish is suitable for roasting.
• If the dish has plastic handles, ensure that the handles are heat-resis-
tant.
• Large roasts can be roasted directly on the fat tray or on the shelf
with the fat tray underneath (e. g. turkey, goose, 3-4 chickens,
3-4 knuckles).
• We recommend roasting all lean types of meat in a casserole with a
lid (e. g. veal, pork or beef pot roasts, frozen meat). This way the meat
will remain juicier.
• You can roast all types of meat that should have a crispy exterior in a
casserole without a lid (e. g. pork, meat loaf, lamb, mutton, duck,
1-2 knuckles, 1-2 chickens, small poultry, sirloin, fillet, game).
Tip: If you use dishes for roasting (particularly for small amounts), the
oven will not get so dirty!
Shelf Positions
• Please see the following table for the shelf positions to be used.
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