Roasting
Use the rothitherm I oven function or conventional O when roa- sting.
Ovenware for roasting
•Any
•If the dish has plastic handles, check that they are
•Large joints can be roasted directly in the universal baking tray or on the shelf unit with the baking tray placed below (e.g., turkey, goose,
•We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e.g., veal, marinated beef, pot roast, frozen meat.) In this way the meat will retain its juices.
•You can roast meats that are to be browned or crisped in a casserole dish without a lid (e.g., pork joints, meat loaf, lamb joints, mutton, duck,
•Tip: If you use dishes for roasting (particularly for small amounts), the oven will not get so dirty!
Shelf positions
•Please see the following table for the shelf positions to be used.
22
