Roasting - ETNA A3911RVS Mode D'emploi

USe

Roasting

Do not cover the floor
• Covering the oven floor with aluminium foil or a baking tray for
example can result in overheating and damage to the enamel.
• Contamination of the oven floor by leakage from a spring cake tin
is prevented by folding a tray of aluminium foil which is then placed
below the tin on the rack or by placing baking paper under the tin.
Time setting
• Select a preparation time which is 5 minutes shorter than the one
given in the recipe. This means you can check at a late stage
whether the dish or baked item is cooked and of the correct colour.
If this is not the case close the oven door and check once again
after some time. The opening and closing of the door must be
slow. Preferably not before three quarters of the cooking time has
passed.
Keeping warm
• You can use the oven to keep dishes warm once they have
been cooked. For this purpose select the hot air function and a
temperature of 75 ℃. Cover dishes which you wish to keep warm in
order to prevent them drying out.
Roasting meat
• The most suitable meat is 'large joints' of 1 kg and more. The meat
gains a regular, crisp crust with practically no loss of weight occurring.
• Rub the meat with salt and herbs a quarter of an hour before
cooking. For roasting use 80 to 100 g of butter or fat (or a mixture
of these) per 500 g of meat.
Roasting times
• Flat, thin pieces of meat require an average of 5 minutes less
roasting time than thick or rolled pieces. If larger pieces of meat are
being cooked, 15 to 20 minutes additional cooking time per 500 g
is necessary.
• Place the meat in a roasting tin and douse it with warm butter and/
or fat. If the meat has a fat side, place it at the top during roasting.
Baste meat without a fat side every 15 minutes. Baste meat with a
fat side every 30 minutes.
GB 11