Operating Instructions and Installation Instructions

Roasting
114
Fatty meat with cr
ackling
– Cooking stage 1: use a high
t
emperature to render the fat and
brown the crackling.
– Cooking stage 2: reduce the
t
emperature and increase the
moisture
– Cooking stage 3: increase the
t
emperature for crispy crackling.
Braised dishes
– Cooking stage 1: pre-heat the oven
and the uni
versal tray.
– Cooking stage 2: brown the meat.
– Cooking stage 3: braise the meat at a
t
emperature of 100 °C with 84 %
moisture.
Poultry
– Cooking stage 1: use a high
t
emperature and a high moisture
level to render the fat.
– Cooking stage 2: lower the
t
emperature.
– Cooking stage 3: increase the
t
emperature and reduce the humidity
to dry out and crisp the skin.
Please refer to the roasting chart which
follows for details on the settings.