Roasting - Atag OX60 E Serie Mode D'emploi

cooking information
tips for baking and roasting
oven dishes
You can, in principle, use any dish that is heatproof. Do not
rinse glass dishes under cold water directly after use. The
sudden temperature difference may cause the glass to crack.
Use dark or black baking tins. These conduct heat better and
allow the food to cook more evenly.
do not cover the bottom of the oven
Covering the bottom of the oven – for example, with
aluminium foil or a baking tray – may result in overheating
and damage to the enamel.
setting the time
Select a cooking time 5 minutes shorter than that given in
the recipe. This enables you to check whether the dish or
cake is cooked and has a good colour before the end. If not,
close the oven door and check it again a little later. The door
should be opened and closed slowly, and preferably not
before three-quarters of the cooking time has elapsed.
keeping warm
You can use the oven to keep warm food that has already
been cooked. Select the turbo function and a temperature of
80 °C. Cover food that you want to keep warm, to stop it
drying out.
door switch (only ..60..L)
The door switch operates independently of the oven
functions. When you open the oven door, the oven lighting
comes on.
GB 14
roasting meat
Large pieces of meat weighing more than 1 kg are the most
suitable. The meat becomes evenly crisp on the outside, with
almost no loss of weight as a result.
• Rub the meat with salt and seasoning 15 minutes
beforehand. Use 80 to 100 g of butter or fat (or a mixture of
both) per 500 g of meat for roasting.
cooking times
• Flat, thin pieces need on average 5 minutes less cooking
time than thick or rolled pieces of meat.
• Larger pieces of meat need 15 to 20 minutes cooking time
longer per 500 g of extra weight.
In the table on page 18 you will find the roasting
temperatures for various types of meat with a weight of
approx. 1.5 kg.
cooking
• Place the meat in a roasting tin and pour hot butter and/or
fat over it. If the meat has a layer of fat, place this facing
upwards during roasting. Baste meat without a layer of fat
every 15 minutes. Baste meat with a layer of fat every
30 minutes.
• If the gravy becomes too dark, add a few spoonfuls of
water every now and then during roasting.
• After cooking, allow the meat to rest for 10 minutes -
covered with aluminium foil - before carving it.
cooking information

roasting

GB 15