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10
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Roasting:
• Lining the bottom of the bowl with foil will
help to catch any drippings from the roast.
• Use a low rack to let hot air circulate freely.
• The propelled hot air of the convection oven
cooks meat evenly and seals in any juices.
A meat thermometer is recommended.
• Without a meat thermometer, follow the
time temperature table included in the
booklet, or follow a chart given for a regular
oven and simply subtract 25°C.
Roast whole chicken:
• Rinse chicken thoroughly and add desired
seasoning.
• Spices such as garlic, black pepper and salt
are suggested.
• Before roasting, allow seasoning to
penetrate for a few hours.
• The base of the bowl can be lined with
aluminium foil to catch drippings.
• Roast for approximately 30 minutes per 1kg
at 200°C.
Whole roasts:
• With the fatty portion facing upward put
meat directly on low rack.
• Put seasoning to your tastes. Insert meat
thermometer.
• Temperature for roasting is usually 25°C
less than for regular or conventional
roasting.
• Cooking time depends on type and size of
roast.
Note: the process of cooking and cooking
time may vary, depending on depth and size of
mixture or preparing dish.
Grilling and broiling:
• For broiling or grilling with a convection
oven, the temperature should be set
between 220-250°C.
• No pre-heating is necessary in convection
oven when baking. Food should be placed
on the rack without covering.
• To bring the food closer to source of the
heating air, the high rack should be used.
• Add hickory liquid smoke or mesquite to get
a smoky avour.
• Any seasoning should be applied to the
surface of the meat.
• If the sh or meat is lean, spray the rack or
grill with non-stick vegetable oil, or brush
with cooking oil prior to arranging the sh/
meat on the grill.
• This will minimize food sticking to the grill.
• For browner or more seared surfaces,
broil on both sides as with thick stocks or
steaks.
• For thinner pieces, no turning is necessary.
Pies:
• For pre-cooked chilled pies, simple place
on a high rack for 8 - 12 minutes at 220°C.
• For frozen/uncooked pies, use the same
position and temperature and increase the
temperature, depending on the size and
content of the pie.
Bread rolls:
• To reheat fresh bread rolls, wrap each roll
with foil, place on the low rack and heat at
200°C for 5-7 minutes.
• If the rolls are a few days old they can be
brushed with a little milk, placing them on
the high rack and heating for 6-9 minutes
at 180°C.
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