Loading ...
Loading ...
The lid for the professional pan
The professional roasting dish:
The lid turns the professional pan into a professional roasting dish – ideal for
braising large volumes, such as turkey legs, roulades, goulash, pot-roasted beef or
stew.
Always insert the professional roasting dish at height level 3. The ideal type of
heating is top and bottom heating %.
Automatic roasting:
Insert the professional roasting dish at height level 3.
Microwave:
Microwaves cannot penetrate the metal lid. Use the professional pan without the lid
when you switch on the microwave.
Practical tips:
Meet rises when it is roasted. Ensure that there is sufficient clearance between the
lid and the roast so that the lid is not raised.
Cut extremely large joints of meat into two and place both parts beside each other
in the professional roasting dish.
Roll up the joint of meat or bind it. This means that you can control how much the
joint rises.
Large pieces of poultry, such as goose, duck or multiple chickens are best prepared
on the wire rack with hot air grill 4. To ensure that the roasting juices are collected,
insert the professional pan into height level 2.
Thanks to the large capacity of the professional pan, you do not need to drain fat or
roasting juices.
Warning:
The lid and handle become extremely hot. Risk of burns! Always use a potholder.
Cleaning:
After each use, soak the lid in soapy water. Food residue and splashes of fat can
then be easily removed using a brush or a rinsing sponge. You can also clean the
lid in the dishwasher.
The lid is not suitable for automatic self-cleaning.
3
Loading ...
Loading ...
Loading ...