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Roast
58
Always follow USDA guidelines on
food safety.
Operating modes
Depending on how you would like the
food prepared, you can use Conv Bake
(Convection Bake) or Surround.
Cookware
Any heat-resistant cookware can be
used:
Roasting pans, heat-resistant glass/
earthen/cast iron cookware, roasting
bags, wire rack and the splash insert (if
available) on top of the roasting pan.
We recommend roasting in a covered
oven dish, this will ensure that enough
stock will be prepared to make gravy.
The oven will also stay cleaner than
when roasting on the rack.
Temperature
As a general rule, select the lower
temperature given in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
When cooking with Conv Bake
(Convection Bake), select a temperature
25°F (20°C) lower than when using
Surround.
Select a temperature of approx. 25°F
(10°C) lower than quoted in the roasting
chart for meat weighing more than
6.5lbs (3kg).The roasting process will
take longer, but the meat will cook
evenly through and the skin or crackling
will not be too thick.
When roasting on the rack, set a
temperature approx. 10° lower than if
using an oven dish.
Shelf levels
In most cases level 3 should be used.
With large items, such as a turkey, use
level 1 or 2.
Tips
– Browning: Browning only occurs
towards the end of the roasting time.
Remove the lid about halfway
through the roasting time if a more
intensive browning result is desired.
– Resting time: At the end of the
program, take the roast out of the
oven, cover with aluminum foil and let
stand for about 10 minutes. This
helps retain the juices when the meat
is sliced.
– Roast Chicken: For a crisp skin, baste
the poultry 10minutes before the end
of the cooking time with lightly salted
water.
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