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Roasting
84
Tips for roasting
- You can use all crockery made from
temperature-resistant materials, e.g.
roasting dishes and pots (metal lids
can only be used with conventional
cooking functions), ovenproof glass
dishes, roasting bags and tubes,
universal trays, wire racks on top of
universal trays.
You should only use a grilling and
roasting insert (if you have one) on
the universal tray and a clay pot with
conventional cooking functions.
- Pre-heating the oven is only required
when roasting beef sirloin joints and
fillet. Pre-heating is generally not
necessary.
- Use a roasting dish for roasting
meat. The oven compartment will
also stay cleaner than when roasting
on the wire rack. This ensures that
sufficient stock remains for making
gravy.
- If you are using a
roasting bag or tube, follow the
instructions on the packaging.
- If you are using the wire rack or an
open roasting dish for roasting, you
can add a little fat or oil to very lean
meat or place a few strips of streaky
bacon on the top.
- Season the meat and place in the
roasting dish. Dot with butter or brush
with oil or cooking fat. For large lean
cuts of meat (2–3kg) and fatty
poultry, add about 1/8litre of water to
the dish.
- Do not add too much liquid during
cooking as this will hinder the
browning process. Browning only
occurs towards the end of the
cooking duration. Remove the lid
about halfway through the cooking
duration if a more intensive browning
result is desired.
- At the end of the programme, take
the food out of the oven, cover it and
leave to stand for about 10minutes.
This helps retain juices when the
meat is carved.
- For a crisp finish, baste poultry
10minutes before the end of the
cooking duration with slightly salted
water.
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Take note of the temperature range,
the shelf levels and the timings.
These also take the type of cooking
container, the size of the meat and
cooking practices into account.
Selecting the temperature
If you are using MChef functions, the
food is cooked from the inside by
electro-magnetic waves and at the
same time browned on the outside by
the heater elements. Cooking durations
are shorter this way than with
conventional functions. The set
temperature is higher in order to
achieve the level of browning required
in the shorter time.
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