Click Image for Gallery
Clay cooking is not a new way of cooking but could be new to you. This cook book features Romertopf Clay Pot Cooking and has taken all the best known and top rated recipes and put them all in one book. Full color pages allow you to see the dishes and it's filled with cooking tips, guides and helpful information. Recipes include all the major meat groups as well as the items you might not think could go in a Romertopf like desserts, casseroles and bread!.
- Over 75 Recipes
- Index: Chicken, Beef, Pork, Fish, Lamb, Veal, Game, Casseroles, Vegetables, Desserts, Soups, Breads
- 65 full color pages
- Classic Recipes for Everyday Cooking
- Tips to Cooking in Romertopf
Before every use, soak the clay baker lid for 15 minutes in water. If you are short on time, holding the lid under running cold water for about 30 seconds is sufficient for the pores to hold water.
Place ingredients inside base of clay baker
Always place your baker in a cold oven.
Set the oven temperature after the clay baker has been placed in cold oven to allow the baker to heat up gradually. Most recipes can be prepared at an oven temperature of around 375-500 degrees Fahrenheit. Generally, lower temperatures (between 375-425 degrees Fahrenheit) are ideal for meals requiring a long cooking time, while higher temperatures (425 and up) are for meals that require a short cooking time.
Go relax while your clay baker prepares your meal to perfection! (optional, but highly recommended!)
Do not subject your clay baker to extreme temperature changes such as putting in cold water or on a cold surface (such as marble) straight from the oven. Place the clay baker on a hot pad or wooden cutting board to avoid drastic temperature changes.
Romertopf Clay Bakers are designed for traditional and convection oven use and are microwave safe as well, however they are not for use on an open flame, stovetop, grill, wood stoves or wood-fired ovens.
Romertopf 99302 Classic Cookbook