Operating Instructions
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Roasting
For roasting, use the fan cooking U or rotitherm I oven function.
Roasting Dishes
• Any heat-resistant dish is suitable for roasting.
• If the dish has plastic handles, ensure that the handles are heat-re-
sistant.
• Large roasts can be roasted directly on the meat tin or on the shelf
with the meat tin underneath (e.g. turkey, goose, 3-4 chickens,
3-4 knuckles).
• When roasting meat choose a dish which is just a little larger than
the joint itself to retain the juices in a small area thus preventing fat
from spitting and soiling the oven.
• We recommend roasting all lean types of meat in a casserole with a
lid (e.g. veal, pork or beef pot roasts, frozen meat). This way the meat
will remain moist.
• You can roast all types of meat that should have a crispy exterior
in a casserole without a lid (e.g. pork, meat loaf, lamb, duck,
1-2 knuckles, 1-2 chickens, small poultry, sirloin, fillet, game).
• Tip: If you use dishes for roasting (particularly for small amounts),
the oven will not get so dirty!
Shelf Positions
• Please see the following table for the shelf positions to use.
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