Tips For Best Results; Cooking Meat - Gastroback Design Bistro Oven Bake & Grill Bedienungsanleitung

You may change any of these settings according to your requirements.
After selecting the program Custom and making your own settings, the currently set
values will be stored in memory as soon as you start the program via the START/
PAUSE button.
If you wish to simply save your settings for later use, you may cancel the program
immediately via the ON/OFF button. Even in this case, your settings will be kept
in memory and will be restored when selecting the program Custom next time. Any
stored settings in the program Custom will be maintained even after switching off
and disconnecting the oven from the power supply.
Important: Any new settings within the program Custom will overwrite older
adjustments, when starting the program Custom newly. There is no way of resto-
ring overwritten settings. If you wish to start the oven using a new input of values
without overwriting your own user-defined settings, use the manual mode (see:
'Operation / Controlling the Oven Manually') or start with any other pre-defined
program. The factory set programs cannot be overwritten (see: 'Default Values of
the Pre-Defined Programs').

TIPS FOR BEST RESULTS

The oven will heat with higher efficiency when using the convection fan. Your food
will be done with up to 30 % shorter cooking time. If in doubt, check the consistency
of your food in time to avoid missing the optimum point in time.

COOKING MEAT

• Preheat the oven and the baking dish for the meat. This will close the pores of
meat and hold back the juices.
• Small pieces with short cooking time should have room temperature. Do not put
the meat straight into the oven after taking it out of the refrigerator.
• Before you start baking with low temperature you should sauté the meat in a
frying pan from all sides. The pores of the meat have to close and the outer side
should get a crust. This way, you prevent the meat from getting dry. Sauté small
pieces of meat. Roast bigger pieces of meat gently with a lower temperature.
Season the meat with salt and pepper directly in the frying pan after sautéing.
• Sauté meat in small portions and ensure that the frying pan is really hot. The
discharge of liquid should be able to evaporate immediately. If the liquid stays
in the frying pan too long the meat starts to simmer instead of roasting. Allow
the pan to get really hot again, before putting in the next portion.
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