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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 2/3of 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
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