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19
COOKING GUIDE
ROASTING
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Use Fan Grill to roast whole chicken.
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For other meats use Bake for a succulent juicy flavoursome roast. If your model does
not have a Bake function, use Fan Forced.
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Boneless, rolled or stuffed roasts take longer than roasts containing bones.
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Poultry should be well cooked with the juices running clear and an internal temperature
of 75°C.
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For crispy crackling first sear the Pork at a high temperature, then lower the
temperature to complete the cooking.
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If multi-shelf cooking (eg if roasting meat on one shelf and vegetables on another) use
Fan Forced.
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Cook larger cuts of meat for longer at a lower temperature. The meat will cook more
evenly.
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Always roast meat fat side up. That way, basting may not be required.
Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
Remember the meat will continue to cook for a few minutes after removing it from the
oven.
Shelf Position Guide
Place the meat on a shelf so that the meat is in the centre of the oven or lower.
GRILLING
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This is a healthier alternative to frying.
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Always grill with the oven door completely shut.
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If you use glass or ceramic pans, be sure they can withstand the high temperatures of
the grill.
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To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the
meat halfway through cooking.
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Brush meat with a little oil to help keep the meat moist during cooking. Alternatively
marinade the meat before grilling (but be aware that some marinades may burn easily).
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Where possible grill cuts of meat of a similar thickness at the same time. This will ensure
even cooking.
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Always keep a close watch on your food while grilling to avoid charring or burning.
Shelf Position Guide
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For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
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Thicker cuts of meats should be grilled on lower shelves or at a lower grill setting to
ensure even cooking.
REHEATING
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Use Bake or Fan Bake to reheat food.
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Always reheat food to piping hot. This reduces the risk of contamination by harmful
bacteria.
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Never reheat a food more than once.
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Note: any condensation that forms during the cooking process will collect in the drip
channel, below the door. This may be mopped up using a sponge once the oven has
cooled.
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