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bold print in the Roasting Tables.
Tips regarding roasting pans
● For best results, use light enamel pans, temperature resistant glass pans,
clay dishes or cast iron dishes.
● As stainless steel dishes reflect the heat, they are not recommended.
● If you cover your roast or wrap it in foil, it will preserve its juices and the
oven will remain clean.
● The roast will be cooked quicker if it is left uncovered. Large roasts can
be placed directly on the grid with the oven tray below for catching the
juices and melted fat.
Attention when roasting!
Roasting tables indicate suggested temperatures, guide level and roasting
times. Roasting time largely depends upon the type of meat, its size and
quality. So you may expect some variations
● Roasting of large chunks of meat may produce excessive steaming and
condensation on the oven door.This is quite normal, and does not affect
the operation of the oven.
However, after the completion of roasting wipe the oven door and the glass
thoroughly.
● Add as much liquid as necessary to prevent burning of juice, dripping
from meat. Roast must be checked regularly and liquid added if necessary.
● At approximately the middle of the indicated time turn the roast round,
especially if you use the deep roast dish.
● When roasting on the grill grid, place the grid in the deep roasting pan
and insert both into the sliding guide. The bottom pan will intercept dripping
fat.
● Never leave roast to cool in the oven, as it might produce condensation
and corrosion of the oven.
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