Kleenmaid FEC605W - Manual (Page 16)

Instructions for use, installation and connection 16
Roasting
Best results are obtained with the engagement of
both upper and lower, or with hot air.
Best heating mode for each type of roasting pan
is indicated by bold print in the Roasting Tables.
Note! For roasting meat we recommend the
use of grease filter (depending on the model).
Tips regarding roasting pans
• Use light enamel pans, temperature resistant
glass pans, clay dishes or wrought iron dishes.
• Stainless steel dishes are not recommendable
because they excessively reflect heat.
• Cover your roast or wrap it in foil. It will
preserve its juice and the oven will remain
cleaner.
• If you leave the pan uncovered, the roast will be
cooked sooner. Roast large pieces of meat
directly on the grid, with intercepting pan
underneath.
Attention when roasting!
Roasting tables indicate suggested temperatures,
guide level and roasting times. Roasting time
largely depends upon the type of meat, its size
and quality, so you may expect some variations.
• Roasting of large pieces of meat may produce
excessive steaming and dew formation at the
oven door. This is quite normal, and does not
affect the operation of the oven. However, after
the completion of roasting wipe the oven door
and the glass thoroughly.
• Roasting of red meat, poultry and fish is rational
if the roast exceeds one kilogram in size.
• Add as much liquid as necessary to prevent
burning of juice, dripping from meat. Roast
must be surveyed at all times, and liquid added
if necessary.
• At approximately the middle of the indicated
time turn the roast round, especially if you use
the deep roast dish.
• When roasting on the grill grid, place the grid in
the deep roasting pan and insert both into the
sliding guide. The bottom pan will intercept
dripping fat.
• Never leave roast to cool in the oven, as it
could produce dew and corrosion of the oven.