Meat, poultry, fish
Ovenware | You may use any |
| pan is also suitable for larger roasts. |
| Always place the dishes in the centre of the wire |
| rack. |
| Hot glass dishes should be placed on a dry kitchen |
| towel after being removed from the oven. The glass |
| could crack if placed on a cold or wet surface. |
Advice on roasting | The roasting result depends on the type and quality |
| of meat. |
| Add 2 to 3 soup spoons of liquid to lean meat, and |
| 8 to 10 soup spoons of liquid to pot roasts, |
| depending on the size. |
| Meat should be turned half way through the cooking |
| time. |
| When the roast is ready, switch off the oven and |
| leave the roast to stand for 10 minutes with the oven |
| door closed. This allows the meat juices to distribute |
| more favourably. |
Advice on grilling | Always close the oven door when grilling. |
| If possible, use pieces of meat which are of the |
| same thickness. They should be at least 2 to 3 cm |
| thick. Such pieces will be browned evenly and stay |
| juicy and soft in the middle. Only salt the steaks after |
| they have been grilled. |
| Place the pieces of meat directly onto the wire rack. |
| If you are grilling just one piece of meat, it will turn |
| out best if you place it in the centre of the wire rack. |
| You should also insert the universal pan at level 1. |
| The meat juices are collected here and the oven is |
| kept clean. |
| Turn the pieces of meat after two thirds of the |
| cooking time indicated. |
| The grill element automatically switches itself off and |
| back on again. This is normal. The number of times |
| this happens depends on the grill setting you have |
| selected. |
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