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Meat, poultry and
fish
Which cookware is suitable?
Use any heat resistant cookware.
Place the dish on the wire shelf.
When removing the dish from the oven, place it on
a dry cloth, never on a cold, wet surface as the
glass could shatter.
Tips on roasting
❏ The result of the roast depends on the type and
quality of the meat.
❏ Pour 2 or 3 soupspoons of fluid onto lean meat
and 8 to 1o for beef.
❏ Turn over medium-sized cuts, (over 1,5 kg)
halfway through the roasting time.
❏ When the roast is done, it should be left to stand
for 10 minutes, with the oven off and closed.
Tips on grilling
❏ Always grill the door closed.
❏ The portions to be grilled must be of a similar
size and around 2 to 3 cm. thick so that they
brown evenly and remain succulent. Grill steaks
without salt.
❏ Place the meat directly on the wire shelf. If there
is only one portion,place in the middle of the
shelf.
❏ Always place the baking tray under the wire shelf
to catch any fat and to keep the oven clean.
❏ Turn the portions of meat 2/3 of the way through
the cooking times given on the table.
❏ The tables are based on the oven being used
from cold.
❏ Poultry comes out particularly browned and crisp
if basted with butter, salted water, fat or orange
juice.
❏ For duck and goose, cut the skin under the
wings, for fat to come out.
❏ The poultry cooking times can be exceded by 2
or 3 minutes.
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