Operating and Installation instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Overview
- Oven controls
- Features
- Data plate
- Scope of delivery
- Standard and optional accessories
- Side racks
- Universal tray and Wire Rack with anti-tip safety notches
- FlexiClips with Wire Rack HFCBBR 30-3
- Installing and removing the FlexiClips with Wire Rack
- Perforated Gourmet Baking Tray HBBL 71
- Round baking pans
- Broiling and roasting insert HGBB 30-1
- HUB Gourmet Casserole Dishes HBD Gourmet Casserole Dish lids
- Accessories for cleaning and care
- Safety features
- PerfectClean treated surfaces
- Before first use
- Overview of operating modes
- Energy-saving tips
- Using the oven
- Simple operation
- Preheating the oven
- Operating the clock/timer
- Switching cooking programs on and off automatically
- Setting the cooking duration
- Setting a cooking duration and a finish time
- First set the cooking duration:
- Then set the finish time:
- At the end of the cooking duration:
- Changing the cooking duration
- Deleting a cooking duration
- Deleting a finish time
- Changing the time of day
- Changing factory default settings
- Settings overview
- Switching the system lock on and off
- Activating the system lock
- Deactivating the system lock for a cooking process
- Deactivating the system lock
- Using the timer
- Setting the timer
- Changing the timer
- Deleting the timer
- Baking
- Roasting
- Broiling
- Further applications
- Cleaning and care of the oven
- Frequently Asked Questions
- Customer Service
- Caring for the environment
- Installation
Roasting
38
Always observe USDA/CFIA food
safety guidelines.
Tips for roasting
- You can use all dishware made from
temperature-resistant materials, e.g.,
roasting dishes, roasting pans with
lid, ovenproof glass dishes, roasting
bags, dishes made from earthenware
or cast iron, the universal tray, wire
rack, and/or anti-splash insert (if
available) on top of the universal tray.
- Preheating the oven is only required
when preparing roast beef and fillets.
Preheating is generally not necessary.
- Use a closed cooking container for
roasting meat, such as a roasting
dish. The meat will stay succulent.
The oven compartment will also stay
cleaner than when roasting on the
wire rack. It ensures that enough
stock remains for making gravy.
- If you are using a roasting bag,
follow the instructions on the
packaging.
- If you are using the wire rack or an
open cooking container for roasting,
you can add a little fat or oil to very
lean meat or place a few strips of
bacon on the top.
- Season the meat and place in the
cooking container. Dot with butter or
brush with oil or cooking fat. For large
lean cuts of meat (4–6lb/2–3kg) and
fatty poultry, add about 1/2cup
(1/8liter) of water to the dish.
- Do not add too much liquid during
cooking as this will hinder the
browning process. Browning only
occurs towards the end of the
cooking duration. Remove the lid
about halfway through the cooking
duration if you want a more intensive
browning result.
- At the end of the program, take the
food out of the oven, cover it, and
leave to stand for about 10minutes.
This helps retain the juices when the
meat is sliced.
- For a crisp finish, baste poultry
10minutes before the end of the
cooking duration with slightly salted
water.
Selecting the temperature
As a general rule, select the
temperature given in the
corresponding recipe.
For large pieces of meat, do not
choose a temperature that is too
high. The roasting process will take
longer, but the meat will cook through
evenly and the skin or crackling will
not be too thick.
If the recipe refers to the
Surround operating mode, select
a temperature that is approx. 70°F
(20°C) lower when using the
Convection Bake operating
mode.
When roasting on the Wire Rack, set
a temperature approx. 50°F (10°C)
lower than for roasting in a covered
cooking container.