Operation Manual

54
Roasting Put grille into the universal pan and insert them
together at the same slide-in level.
Meat can be roasted weighing in the oven in a
particularly economical fashion if the weight of the
cut exceeds 750g.
Roasting in an uncovered pot Rinse the universal pan and/or the roaster with water
and place the meat into it.
With fatty meat and poultry, pour
1
/
8
to
1
/
4
litre of
water into the universal pan (to suit to size and type
of roast). If required, add hot water. At your
discretion baste lean meat with fat, or cover it with
bacon.
The roast drippings collecting in the universal pan
make tasty gravy. Dissolve the drippings with hot
water, bring to the boil, thicken with corn starch,
season to taste and, if required, pass it through a
strainer.
No pre-heating is required. Save energy by putting
the roast into the oven while it is still cold.
Roasting in a covered pot Place the meat into the roasting pot, cover it with a
matching lid, and insert it on the grille in the oven.
We recommend that beef roast is prepared in a
covered roasting pot.
Roasting on the roasting
sheet (can be obtained as an
accessory from dealers). Place the roasting sheet into the universal pan.
The roasting sheet prevents soiling of the oven.
Grease and juice drippings from the roast are
collected in the universal pan.
To render your roast more crispy when using the
roasting sheet, you may wish to set a slightly higher
temperature than indicated in the roasting table.