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48
EN
Roasting and Stewing Meat
Please remember:
• Roast or stew meat joints bigger than 1 kg
in the oven. Smaller pieces are to be
cooked on the cooking zones.
• To prevent the meat from getting dry, place
a plate of water at the lowest level below
the wire shelf with the roasted food and
refill water while cooking.
• Use pans with heat-resistant handles.
Roasting and stewing parameters at conventional
heating are shown in Table 3, those with hot air
circulation - in Table 4.
Note! The given parameters refer to roasting on
the grid. If you use closed pans, select the
temperature 200°C.
Remember to turn over the joint as soon as the half
of the selected cooking time has passed.
Roasting bigger meat joints is more effective.
Baste the joint with gravy while roasting.
It is advisable to place a plate of water at the
lowest level below the wire shelf with the roasted
meat and refill water while cooking. (Don’t sprinkle
water over the joint of meat)
Baking and roasting parameters introduced in this
chapter can be amended according to own cooking
experience.