Operation Manual

134492

• Best results are obtained with the engagement of both top and

bottom heater

or hot air .

• Best heating mode for each type of roasting pan is indicated

by bold print in the Roasting Tables.

• Note! For roasting meat we recommend the use of grease

ﬁ lter (depending on the model).

Tips regarding roasting pans

• Use light enamel pans, temperature resistant glass pans, clay

dishes or wrought iron dishes.

• Stainless steel dishes are not recommendable because they

excessively reﬂ ect heat.

• Cover your roast or wrap it in foil. It will preserve its juice and

the oven will remain cleaner.

• If you leave the pan uncovered, the roast will be cooked

sooner. Roast large chunks of meat directly on the grid, with

intercepting pan underneath.

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 red meat, poultry and ﬁ sh is rational if the roast

exceeds one kilogram in size.

• Add as much liquid as necessary to prevent burning of juice,

dripping from meat. Roast must be surveyed at all times, 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. It is therefore

logical to start roasting with upper side turned upside down.

• Roasting of large chunks of meat may produce excessive

steaming and dew formation at 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.

• 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 grease.

• Never leave roast to cool in the oven, as it might produce dew

and corrosion of the oven.

Roasting meat