Klarstein CONTROLSYNC Bedienungsanleitung Seite 101

• Do not add salt to steaks until they have been grilled.
• Add in a little liquid if the meat is lean. Cover the base of the ovenware with approx.
1/2 cm of liquid.
• Add liquid generously for pot roasts. Cover the base of the ovenware with approx.
1-2 cm of liquid.
• Place the food to be grilled directly on the wire rack. If you are grilling a single
piece, the best results are achieved by placing it in the centre of the wire rack. The
universal pan should also be inserted at level 1.The meat juices are collected in the
pan and the oven is kept cleaner.
• When grilling, do not insert the baking tray or universal pan at level 4 or 5.The high
heat distorts it and the cooking compartment can be damaged when removing it.
• The grill element switches on and off continually. This is normal. The grill setting
determines how frequently this will happen.
• When the roast is ready, turn off the oven and allow it to rest for an additional 10
minutes. This allows better distribution of the meat juices.
• For roast pork with a rind, score the rind in a crossways pattern, then lay the roast
in the dish with the rind at the bottom.
• Place whole poultry on the lower wire rack breast-side down. Turn after 2/3 of the
specified time.
• For duck or goose, pierce the skin on the underside of the wings. This allows the fat
to run out.
• Turn the pieces of fish after 2/3 of the time, whole fish does not have to be turned.
Place the whole fish in the oven in its swimming position with its dorsal fin facing
upwards. Placing half a potato or a small ovenproof container in the stomach cavity
of the fish will make it more stable.
• How to tell when the roast is ready. Use a meat thermometer (available from
specialist shops) or carry out a spoon test. Press down on the roast with a spoon. If
it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a
little longer.
• The roast is too dark and the crackling is partly burnt. Check the shelf height and
temperature.
• The roast looks good but the juices are burnt. Next time, use a smaller roasting dish
or add more liquid.
• The roast looks good but the juices are too clear and watery. Next time, use a larger
roasting dish and use less liquid.
• Steam rises from the roast when basted. This is normal and due to the laws of
physics. The majority of the steam escapes through the steam outlet. It may settle
and form condensation on the cooler switch panel or on the fronts of adjacent
units.
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