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Meat, poultry, fish
Ovenware You may use any heat-resistant dishes. The universal
pan is also suitable for larger roasts.
Always place the dishes in the centre of the wire
rack.
Hot glass dishes should be placed on a dry kitchen
towel after being removed from the oven. The glass
could crack if placed on a cold or wet surface.
Advice on roasting The roasting result depends on the type and quality
of meat.
Add 2 to 3 soup spoons of liquid to lean meat, and
8 to 10 soup spoons of liquid to pot roasts,
depending on the size.
Baste the meat if desired.
Some meats should be prepared in liquid in a
covered casserole. This type of cooking is suitable
for less tender cuts of meat.
Place in a cold oven to save energy or pre-heat if
desired.
Meat should be turned after two thirds of the
cooking time.
When the roast is ready, switch off the oven and
leave the roast to stand for 10 minutes with the oven
door closed. This allows the meat juices to distribute
more favourably.
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