Cooking Times - Pelgrim PF8201RVSA Anleitung

YOUR COOKER
EN 10
Roasting meat
• Large pieces of meat, from 1 kg, are the most suitable. The meat
will get a regularly shaped, crispy crust, with virtually no weight
loss.
• Rub the meat with salt and spices fifteen minutes beforehand. Use
80 to 100 g of butter or fat (or mixture of the two) per 500 g of meat
for roasting.

Cooking times

• Flat, thin pieces require approximately 5 minutes less cooking time
than thick or rolled pieces of meat. When cooking larger pieces of
meat, cook for 15 to 20 minutes longer per 500 grams extra.
• Put the meat in a roasting pan and douse in hot butter or fat. Place
the meat in the roasting pan with the fatty side facing up. Make
sure to baste meat without a fatty side every 15 minutes. Meat with
a fatty side should be basted every 30 minutes.
• If the gravy is too dark, add a few spoonfuls of water now and then
during roasting.
• Cover the meat loosely with foil and let stand for 10 minutes before
serving.
The gas hob
• Regularly check that the burner caps and burner rings are correctly
positioned on the burner bases. Incorrect positioning can result in
poor ignition, poor combustion, or damage to the caps.
• Over time, the support point can become burnt in because the pan
support is very strongly heated by the burner. This is unavoidable
and is therefore not covered by the guarantee.