Siemens VIVA VVH32C11.0 Buku Petunjuk - Halaman 35

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Condensation forms when you

bake moist cakes.

Meat, poultry, fish

Ovenware

Advice on roasting

Advice on grilling

Steam can form during baking. Depending on the oven, it will

either escape above the oven door or through the steam outlet

on the hob. The steam can condense on the appliance or on the

front of adjacent cabinets and drip off as condensation. This is

due to the laws of physics.

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 grill.

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.

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.

Meat should be turned half way through 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.

Always close the oven door when grilling.

If possible, use pieces of meat which are of the same

thickness. They should be at least 2 to 3 cm thick.

Such pieces will be browned evenly and stay juicy and

soft in the middle. Only salt the steaks after they have

been grilled.