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Roasting
We recommend the following settings
for roasting in the oven:
– Auto Roast E
– Conventional A
Roasting in a covered pot
– This ensures that sufficient stock re-
mains for making gravy.
– The oven stays cleaner, too.
Roasting pots with a lid made from
earthenware, cast iron, ovenproof
china or glass and roasting foil are all
suitable. Make sure any lids and
handles are heat-resistant.
Season the meat and place in the pot.
Add some knobs of butter or margarine
or a little oil or cooking fat. Add about
1/8 litre of water when roasting a big
lean joint of meat (2-3 kg) or roasting
poultry with a high fat content.
Place the covered pot on the rack into
a cold oven.
Exception: Pre-heat the oven to the tem-
perature suggested when roasting beef
and beef fillet.
Browning only occurs towards the end
of the roasting time. Remove the lid
about halfway through the roasting time
if a more intensive browning effect is
desired.
Open roasting
Auto roast E:
When roasting on the rack or in an
open tin make sure the roasting fil-
ter is fitted in front of the fan in the
back of the oven before starting.
Use shelf position 1 for roasting.
Exception: With conventional A use
runner level 2 for poultry, meat or fish
weighing up to 1 kg.
The "Auto roast E" system uses an
approximately 20 °C lower roasting
temperature than the "Conventional"
heating system.
When roasting on the rack place the
rack and anti-splash tray over the grill
pan and push them in together.
Season the meat and place in the grill
pan.
Roasting
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