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Roast
95
Always follow USDA guidelines on
food safety.
Oven modes
Depending on how you would like the
food cooked, you can use Convection
Bake / Convection Roast , Moisture
Plus , Auto Roast , Surround /
Surround Roast or a MasterChef
program.
Cookware
Any heat-resistant cookware can be
used:
Wire oven rack, grilling and roasting
insert (if available) on top of the
universal tray, roasting pans, heat-
resistant glass/earthen/cast iron
cooking and roasting bags.
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 Convection Bake /
Convection Roast , Moisture
Plus or Auto Roast select a
temperature approx. 25°F (20°C) lower
than for Surround / Surround
Roast .
Preheating
Preheating is only required when
roasting sirloins and tenderloins.
Roasting duration
The roasting time can be determined by
multiplying the thickness of the roast (in
cm) by the time listed below, depending
on the type of meat:
– Beef / Game: 15–18 min./cm
– Pork / Veal / Lamb: 12–15 min./cm
– Sirloin / Tenderloin: 8–10 min/cm
Roasting times are approx. 20 minutes
longer per 2 lbs (1 kilo) of frozen meat.
Frozen meat weighing less than approx.
3 lbs (1.5 kg) does not need to be
defrosted before roasting.
Check if the meat is cooked after the
shortest duration quoted.
Shelf levels
In most cases level 3 should be used.
With large items, such as a turkey, use
level 1 or 2.
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