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46
Roasting
t
Top and bottom heat
1. Set Function selector to t.
2. Set temperatur selector
❑ Shove roast into the cold oven
(preheating unnecessary
– energy saving –).
❑ Roasting in an open vessel:
Rinse out the roasting pan or the
roasting vessel with water and place the
meat into it. The insertion level depends
on the size and thickness of the roast.
❑ Roasting in a closed vessel:
Place the meat into a roasting pot, cover
with a fitting lid, and slide it on the grate
into the oven. Set the oven temperature
around 20 – 30° C higher.
❑ Use only roasting vessels with heat-
resistant handles, for example, enamel,
glass or cast-iron roaster.
❑ Always prepare poultry only after it has
been completely thawed. Remove the
entrails beforehand and clean the
poultry thoroughly.
❑ After the roasting time has expired, leave
the roast for around 5 minutes in the
switched-off oven.
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