The following settings are suitable for
roasting:
– Auto roast
– Mic Auto roast
Use
Auto roast
to give meat or poultry
a crisp browned finish.
Select the combination programme to
cook in a shorter time.
The combination programme is not
usually suitable for cooking roast beef
or fillet steak. The centre would be too
well cooked before the exterior is
browned.
Put meat or poultry into the oven
without pre-heating.
Exception: Pre-heat at the temperature
suggested when cooking beef and beef
fillet.
Cooking in a covered pot is highly
recommended:
– the meat stays succulent,
– the oven interior stays cleaner than
when roasting on the rack.
– this ensures that sufficient stock
remains for making gravy.
Half way through the cooking time
remove the lid from the pot if browning
the meat.
Auto roast
Slide the glass tray with the combi rack
into the first shelf level from the bottom.
Roasting pots with a lid, made from
earthenware, cast iron, ovenproof china
or glass, and roasting foil are suitable.
Make sure that the pot and lid have
heat-resistant handles.
Place the dish directly on the glass tray.
The roasting time will depend on the
type of meat, the size and thickness of
the cut, and can be calculated as
follows:
The traditional method is to calculate 20
mins per lb plus 20 mins over.
The larger the roast, the lower the
temperature to be selected. For cuts
above 3 kg select a temperature
approx. 10 °C lower than that given in
the roasting chart. Roasting will take
longer at the lower temperature, but will
be more even.
To roast on the rack place the rack with
the raised side upwards on the glass
tray and set the temperature 20°C lower
than for pot roasting.
Do not select a higher temperature than
that advised. This would brown, but not
completely cook the meat.
Roasting
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