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