Operating Instructions
36
Roasting
For roasting, use the FAN COOKING, ROTITHERM or CONVENTIONAL
oven function.
1 Important: Use the fat filter when roasting!
Roasting Dishes
•Any heat-resistant dish is suitable for roasting.
•If the dishes have plastic handles, ensure that the handles are heat-
resistant.
•Large roasts can be roasted directly on the universal sheet or on
the shelf with the universal sheet underneath (e.g. turkey, goose,
3-4 chickens, 3-4 knuckles).
•When roasting meat choose a dish which is just a little larger than
the joint itself to retain the juices in a small area thus preventing fat
from spitting and soiling the oven.
•We recommend roasting all lean types of meat in a casserole with a
lid (e.g. veal, pork or beef pot roasts, frozen meat). This way the meat
will remain moist.
•You can roast all types of meat that should have a crispy exterior in a
casserole without a lid (e.g. pork, meat loaf, lamb, duck,
1-2 knuckles, 1-2 chickens, small poultry, sirloin, fillet, game).
•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 use.