Fissler Bräter Bedienungsanleitung Seite 14

Instructions for use and care
G
Methods of preparation in your Fissler roaster
Roasting:
In the oven:
Push the closed roaster containing the meat and a little liquid into the oven. Please observe the operating instruc-
tions for your oven to see whether you should begin cooking in a cold or preheated oven. While your food cooks
steam will form in the roaster, creating the ideal cooking atmosphere.
Tips for preparation:
• To achieve ideal browning, either fry the food to be roasted on the stove first or remove the roaster's lid to
fully brown or gratinate the dish.
On the stove:
Heat the empty roaster at medium heat, in the case of the stainless steel roaster until drops of water sprinkled
on the frying surface form clear beads.Always heat the roaster first, then add the oil, and last of all the food.
Reduce the heat when browning: only turn the food when it releases itself.
Tips for preparation:
• The food should be at room temperature.
• After removing the roast, leave it for 5-10 min. so that the meat juices once again spread throughout the roast.
Stewing:
In the oven:
The food should be browned on the stove.This ensures that the food is browned evenly. In addition, the aromas
develop ideally during browning.Then pour the liquid into the roaster, place the lid on the roaster and put it in
the oven to stew.
On the stove:
The food is browned in the roaster using oil, liquid is then added, and cooking takes place with the lid on.This
method of preparation is ideal for cuts from the neck and shoulder, goulash or cabbage roulades.
Steaming:
Cooking in the food's own juices with added oil and liquid in a closed roaster. Ideal for delicate vegetables, fruit,
fish and meat.The roaster must be closed to steam food.
Tips for preparation:
When the food contains little water (e.g. Brussels sprouts), add liquid.
• The condensed steam can then be used as a basis for preparing sauces.
15
130303fissler GAL Edelstahlbraeter.indd 15 15.03.13 14:25