Oven in the oven
In the Römertopf, all kinds of ingredients such as meat, fish, potatoes, vegetables and even apples can be prepared in a healthy way. During roasting and braising, taste, odor and juice are maximally preserved. Adding fat is obviously not necessary. The use of the Römertopf dates from the time of the Romans, and is therefore also called 'Roman stew'. Before use, the lid must be placed in cold water for at least 15 minutes. The lid will absorb this moisture. By placing the dish with lid in the oven and heating it slowly, an oven is created in an oven. During the baking process, the water will evaporate, creating a mist that will steam the ingredients.
Sensitive to temperature fluctuations
The scale is very sensitive to temperature fluctuations and should therefore never be placed in a preheated oven. Placing a hot dish directly from the oven on a very cold surface can also cause problems. The inside is glazed, the bowl is easy to clean and microwave safe. A recipe book is included. This 2-4 person Römertopf is suitable for the preparation of about 2 kilos of meat, fish, etc.