Gastroback 42508 Operating Instructions Manual

Pre-heat the ›Banquet Roasting Pan‹.Richly butter the bread slices and fold the bread slices with buttered side facing outward.Then, place the sandwiches into the roasting pan. Toast on each side for approx. 3-4 minutesor until browned to your taste.note:Adapt the set temperature level to the type of filling.cooking pasta or riceRecommended temperature level: 10At the maximum use 8 cups of water for cooking 1 cup of noodles/pasta or rice.The cooking time will be 8-12 minutes—depending on the type of food and desired consi-stency.Cover the ›Banquet Roasting Pan‹ with the lid and bring the water to the boil.Add ½ cup of salt and 1 teaspoonful oil. This will prevent the noodles or rice from sticking tothe surfaces. Then add noodles/pasta or rice, but leave the ›Banquet Roasting Pan‹ open. Stiroccasionally. Do NOT leave the appliance unattended! Turn the temperature dial to a lowertemperature level, if the water is boiling too vigorouslyBakingYou can even bake cakes in your ›Banquet Roasting Pan‹. For this, pre-heat the ›Banquet Roa-sting Pan‹ at temperature level 10 with the lid closed. The cake pan may not touch the bottomof the ›Banquet Roasting Pan‹. Thus, place a small wire rack into the ›Banquet Roasting Pan‹.cautIon: Ensure that the wire rack will not damage the non-stick coating.Please consider that the baking time will be somewhat longer than in a range. Use the recipein this instruction booklet (chocolate cake) as a guide. check the doneness of your cake viapiercing a toothpick or skewer into the centre. No dough may stick to the toothpick or skewer.BraisingRecommended temperature level: 1 to 4This method is suited for tougher cuts. The cooking time does not depend on the size of themeat pieces, because the connective tissue (e.g. gristle and sinews) needs most of the time tosoften. Do not use tender and high quality cuts for this way of cooking in wet heat. Valuabletypes of meat would shrink, thus getting tough and dryAlways sauté meat on each side (temperature level 10) to close the pores. This way, the meatwill keep the juices. After sautéing, select a low temperature level for braising.tips for BraisingUse streaky meat (thin streaks of fat) for braised meat dishes and goulash. This type of meatwill get soft and juicy, when cooked with this method. The table below lists the cuts that aresuitable for braising.Before braising, cut the meat in cubes of approx. 3 cm. Remove as much fat and sinews aspossible.44