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Introducing   
Romertopf Clay Baking   
"Nature's Oven"   

Please Read!
Proper Care of Romertopf
The Romertopf's success is the selection of several different, but specific porous clays and it's unglazed interior and exterior, which allows the Romertopf to absorb a great deal of water.

The clay pot must be soaked in water before every use. During the cooking process, the heated and fast moving water molecules penetrate the product, thereby cutting the fibers, deposit the spices and keep it moist, which delivers to you a tastier, moister and more tender result.

Further the moisture in the unglazed bottom, allows you to cook without any additives like water, fats, oils or other liquids, therefore also ideal for dieters. Of course you can enhance your own recipes with all kinds of spices, butter, beer or wines to suit your tastes. The moist bottom is kept around 220 F, which avoids burning, unless you excessively overstay the cooking time.









Centuries Old
Cooking Styles
Come Together With
The 21st Century

Romertopf cooking not only saves nutrients, but also saves time. Simply soak the Romertopf in water for 5-10 minutes, submerse top and bottom. Place the ingredients inside and put the whole pot into a regular, cold oven and set temperature at 400 to 450 degrees and follow the recipes. Then just walk away. Work out with your favorite celebrity, play with your kids or soak in the tub for 45-60 minutes and the Romertopf will not need your attention and cook your meal to perfection.

Romertopf will develop a patina with time which adds character to the pot. Cleaning is simple; fill the top and bottom with water and add baking soda and or vinegar and soak for an hour, scrub if need with a plastic sponge. For deep cleaning you can fill top and bottom with water, add baking soda and vinegar, put into the oven side by side or at two levels and bring the water to a boil for half an hour.
 

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TESTING FISH FOR DONENESS
Overcooked fish loses its flavor and becomes tough. As a general guideline/fish is cooked 10 minutes for every inch of thickness.

For fish fillets, check for doneness by inserting a fork at an angle into the thickest portion of the fish and gently parting the meat. When it is opaque and flakes into sections, it is cooked completely. Whole fish or steaks are done when the flesh is opaque and is easily removed from the bones. The juices in cooked fish are milky white.

Tip Courtesy of Taste Of Home.
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