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Verfügbare Sprachen
Verfügbare Sprachen
5.3 Cooking methods
Roasting
• Use top/bottom heat, convection or hot air.
• If possible, use dishes made of enamel, fireproof glass,
clay (Roman pot) or cast iron.
For very large roasts, the grate in combination
with a deep tray or similar is suitable.
• Note that the roast browns more quickly in open dishes.
Covered, it stays juicy and the cooking space does not get dirty.
• Always ensure that there is sufficient liquid in the frying vessel
or the fat pan so that escaping fat and gravy do not burn
(odour and smoke formation).
• First place the roast in the roasting pot with the dressing side down
and turn it over after half the cooking time.
Grilling and gratinating
• Use one of the heating functions grill, full width grill or
grilling / roasting system and preheat the cooking chamber if possible.
CAUTION!
Increased risk of burns during grilling!
Due to the intense heat during grilling,
some oven parts are particularly hot!
Take the necessary measures to protect yourself from burns,
e.g. by using oven gloves or grill tongs, and keep children away!
• Do not leave the grilling process unattended!
The food can burn quickly due to the intense heat!
• Brush the grate with oil to prevent the food from sticking,
place the food on the grate so that it is centred under the grill element
and slide a tray or a grease pan filled with a little water underneath
to collect roasting juices.
• Turn flat slices only once, larger pieces several times with grill tongs.
• Note that dark meat browns better and faster
than light meat from pork or veal.
• Clean the oven and accessories well, especially after grilling,
to prevent soil from settling.
Application Recommendations, Guidelines and Tips
47
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