Operation Manual

16
Roasting
In this section, you will find information on
ʋ roasting in general
ʋ roasting without a lid
ʋ roasting with a lid
ʋ roasting meat, poultry and fish (roasting table)
ʋ tips and tricks for roasting
There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Do not use shelf height 2 when roasting with
 CircoTherm®.
The air circulation would be impaired and this will have a
negative effect on your roast.
Open roasting
For open roasting, a roasting dish without a lid is used.
While the meat is roasting, the liquid in the roasting dish will
evaporate. Carefully pour in more hot liquid if required.
When you are roasting with
 Top/bottom heat, turn the roast
approximately half to two thirds of the way through the roasting
time.
Roasting in the universal pan
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
Deglaze the pan of the juices with hot water, stock, wine or
similar. Bring to the boil, thicken with cornflour, season and
pass through a sieve if necessary.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
For smaller joints, you can use a smaller roasting dish instead
of the universal pan. Place this directly on the wire rack.
Roasting in the universal pan with wire insert
Place the wire insert in the universal pan with the lower area
facing downwards and slide them in together at the same shelf
position.
For fatty meat and poultry, add
; to ¼ litre of water to the
universal pan, depending on the size and type of the joint.
Roasting in the universal pan with roasting sheet
The roasting sheet reduces dirt in the cooking compartment.
Place the roasting sheet in the universal pan and slide them in
together at the same shelf height.
Dripping fat and meat juices are caught in the universal pan.
Closed roasting
Roasting dishes with lids are used for this kind of roasting. This
method is particularly suitable for pot roasts.
Place the joint in the roasting dish. Add water, wine, vinegar or
a similar liquid for the braising liquid. Place the lid on the dish,
place the dish on the wire rack and slide it into the cooking
compartment.
Roasting table
The roasting time and temperature depend on the size, height,
type and quality of the item.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
Coat lean meat with fat or oil as required and cover it with strips
of bacon.
The information in the table is a guideline, and relates to items
cooked without a lid. The values may vary depending on the
type and quantity of the meat and on the roasting dish.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
At the end of the roasting time, switch the oven off and leave
the roast to rest for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the given roasting times.
The information in the table is for food placed in a cold oven
and for meat/fish taken directly from the refrigerator.
The specified baking time is not correct For small items, check the quantity on the baking tray. The items must not be touching
each other.
Frozen products are not browned evenly
after baking
Check whether the frozen product is unevenly browned before baking. This uneven
browning will remain after the baking time.
Frozen products are not browned, not
crispy or the specified time is not correct
Remove ice from frozen products before baking. Do not use frozen products that are
heavily frosted
Saving energy Only preheat the appliance when it is specified in the baking table that you should do
so.
Use dark baking tins as these absorb the heat better.
Make use of the residual heat with longer baking times and switch the oven off
5 ä 10 minutes before the end of the baking time.