Publicité
Les langues disponibles
Les langues disponibles
Roasting
Ovenware
Roasting tips
42
All manuals and user guides at all-guides.com
You can use ovenware made from enamel, fireproof
glass, clay or cast iron. The enamelled baking tray is
also suitable for large roasts.
Depending on the size of the joint, add 2 or
3 tablespoons of liquid to lean meat and 8 to
10 tablespoons of liquid to pot roasts.
When cooking duck or goose, pierce the skin on the
underside of the wings to allow the fat to escape.
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time with
butter, salted water or orange juice.
Turn pieces of meat halfway through the roasting
time.
When roasting large pieces of meat, you may find
that the amount of steam and condensation on the
oven door is more than usual. This is a normal
occurrence which has no effect on the oven's
performance. Once roasting is complete, dry the
oven door and window with a cloth.
If you are roasting on the wire rack, insert the
enamelled baking tray into shelf position 1 to collect
the run-off fat.
Publicité
