Kaiser HC 60040N — рекомендации по запеканию и тушению мяса для идеального блюда [52/76]

Превью страниц Страница 52 / 76

Roasting and Stewing Meat

Please remember:

x Roast or stew meat joints bigger than 1 kg

in the oven. Smaller pieces are to be

cooked on the cooking zones.

x To prevent the meat from getting dry, place

a plate of water at the lowest level below

the wire shelf with the roasted food and

refill water while cooking.

x Use pans with heat-resistant handles.

Roasting and stewing parameters at conventional

heating are shown in Table 3, those with hot air

circulation - in Table 4.

Note! The given parameters refer to roasting on

the grid. If you use closed pans, select the

temperature 200°C.

Remember to turn over the joint as soon as the half

of the selected cooking time has passed.

Roasting bigger meat joints is more effective.

Baste the joint with gravy while roasting.

It is advisable to place a plate of water at the

lowest level below the wire shelf with the roasted

meat and refill water while cooking. (Don’t sprinkle

water over the joint of meat)

Baking and roasting parameters introduced in this

chapter can be amended according to own cooking

experience.