Operating and Installation instructions

Roast
121
Always follow USDA guidelines on
food safety.
Roasting tips
 Insert the grease filter into the back
wall.
Frozen meat must be defrosted be-
fore it is cooked as it would dry out.
 Always defrost meat before roasting.
 Remove skin and sinew before roast-
ing.
 Season the meat to taste and dot
with butter, or in the case of game,
bard with rashers of streaky bacon.
Tip: Game can be marinated overnight
e.g. in buttermilk, to tenderize it.
 If you are cooking several pieces of
meat together, select pieces that are
similar in size.
 Roast meat on the rack above the
universal tray. The cooking liquids will
collect in the tray and can then be
used to make a gravy or sauce.
 Allow a standing time of approx. 10
minutes after the end of cooking so
that the cooking liquids are evenly
distributed.
We recommend the Combi Steam |
Convection Bake, and Combi
Steam|Surround modes for
roasting.
If you wish to use other modes, you
can enter your cooking stages as a
user program (see "User programs").
Combi Steam 
The lower the temperature in the oven
compartment, the longer the cooking
process and the more tender the result.
Lean meat
The addition of steam prevents the sur-
face of lean meat from drying out. Ex-
cellent results can be achieved when
using 5 cooking stages for the cooking
process
– Cooking stage1: the oven compart-
ment and the rack above the univer-
sal tray are pre-heated.
– Cooking stage2: the meat is
browned.
– Cooking stage3: adjust the tempera-
ture so that it is suitable for cooking
the meat so that it is tender.
– Cooking stage4: cook until tender.
– Cooking stage5: continue cooking to
the required level.