Operation Manual

EN 10
Keeping food warm
• You can use the oven to keeping already prepared dishes warm. To
do so, select the hot air setting and a temperature of 75°C. Cover
dishes you want to keep warm to prevent them from drying out.
Roasting meat
• Large pieces of meat, from 1 kg, are the most suitable. The meat
will get a regularly shaped, crispy crust, with virtually no weight
loss.
• Rub the meat with salt and spices fifteen minutes beforehand. Use
80 to 100 g of butter or fat (or mixture of the two) per 500 g of meat
for roasting.
Cooking times
• Flat, thin pieces require approximately 5 minutes less cooking time
than thick or rolled pieces of meat. When cooking larger pieces of
meat, cook for 15 to 20 minutes longer per 500 grams extra.
• Put the meat in a roasting pan and douse in hot butter or fat. Place
the meat in the roasting pan with the fatty side facing up. Make
sure to baste meat without a fatty side every 15 minutes. Meat with
a fatty side should be basted every 30 minutes.
• If the gravy is too dark, add a few spoonfuls of water now and then
during roasting.
• Cover the meat loosely with foil and let stand for 10 minutes before
serving.
YOUR COOKER