Operation Manual

56 progress
roasted at a higher temperature in a shorter
time.
If cooking meat directly on the oven shelf,
insert the roasting pan in the shelf level below.
Leave the joint to stand for at least 15
minutes, so that the meat juices do not run
out.
To reduce the build up of smoke in the
oven, it is recommended to pour a little wa-
ter in the roasting pan. To prevent condensa-
tion forming, add water several times. The
plates can be kept warm in the oven at mini-
mum temperature until serving.
Important!
Do not line the oven with alu-
minium foil and do not place bak-
ing trays, pots, etc. on the oven
floor, as the heat that builds up
will damage the oven enamel.
Cooking times
Cooking times can vary according to the
different composition, ingredients and
amounts of liquid in the individual dishes.
Note the settings of your first cooking or
roasting to gain experience for later prepara-
tion of the same dishes.
Based upon your own experiences you
will be able to alter the values given in the
tables.