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86
Roasting
Ovenware You may use any heat-resistant dishes. Always place
the dishes in the centre of the flat wire shelf. The
enamelled baking tray is also suitable for larger
roasts.
Tips A lower temperature allows more even browning.
Pierce the skin of duck or goose under the wings to
enable the fat to run off.
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time with
butter or oil.
Meat should be turned half way through the cooking
time.
Advice on tables Cooking functions and temperatures listed in the
following tables are a general guide for use.
The values in the following table apply to dishes
placed in a cold oven.
The temperature and roasting time you select
depends on the quantity and type of food. This is why
ranges are given in the table. You should try to use a
lower temperature setting to start with. If necessary,
use a higher temperature setting next time.
Cooking functions and temperatures, which are
shown in grey, are only for information. These
Cooking functions and temperatures are fixed (see
section “Your new cooker”).
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