EN 9
USE
• 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.
Using the induction hob
• Clean the hob with a damp cloth, and then dry the surface
thoroughly.
• Do not use detergent which risks causing blue-tinted colour on the
glass surface.
• When the hob is first switched on the displays of all the radiant
elements light up simultaneously displaying the symbols as shown
in the figure; the displays will then switch off immediately without
emitting any sound.
• If one or more knobs is not in “0” position when the hob is first
switched on, the relative displays light up as normal, but the radiant
element will not work.
• On turning the knob, the relative display will show the adjacent
symbol, signalling the radiant element failed to work. The element
will only work properly again once the knob is returned to “0”
position and a new power value is set.
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