Loading ...
Loading ...
Loading ...
ROASTING
YourAeroTechrMovenis equippedto handlea varietyof roasts- from a succulentlegof lambto a standingribroastandof
course,the Thanksgivingturkey.
ROAST
Tomakethe perfect roasteasier,Fisher_ PaykethavedevelopedRoast. Thismodeprovidesyouwith the ability to effortlessly
cookdeliciousroastswith or withoutthe cookingprobe.
Roastis a two stepprogram.It hasaninitial20 minutesearingstageto brownthe roastand
caramelizethe meatjuices,thena reductionto yourset temperaturefor the remainderof the
cookingperiod,producinga tenderandjuicy roastthat is full of flavor.
Placethe meat onthe broilingsystemon a shelfso that the top of the roast is in center of the oven.
The initialsearingis too hotfor 'roastingbags'. Use TrueAero,AeroBake,or Bakeif youare usingroastor ovenbagsandfollow
the manufacturer'sguidelines.
SelectRoastusingthe ovenmodedial. Selectthe temperature.
When usingthe Roastmode,thereis no needto preheatthe oven.
Little browningtakesplaceafterthe initial 20minutesearing.
UseAutomatic/DelayedStart Cookingif youwant yourovento automaticallyturn on/off.
Removethe meatfrom the ovenwhen cookinghascompleted. Turnthe ovenmodeandtemperaturedialsto off.
Forsuggestedtimes and temperaturesseethe chartonpage31.
Tips for a Successful Roast
Tendercuts shouldbecookedat a hightemperaturequickly,while toughercuts requirea lowertemperaturefor a longertime.
Forperfectresultsusethe meatprobeto takeout the guesswork.
Placingthe meatonthe wire broilingrackallowshotairto circulatearoundit and givesmoreevenbrowning.
Thickpiecesof meat takelongerto cook thanthin piecesof the sameweight. Meatcooksby absorbingheatfromthe
outersurfaceto the middle.Thethickerthe meatthe longerit will taketo cook.
Roastscontainingbonescookmorequicklythanbonelessor rolledroastsdue to the boneconductingheatthroughoutthe
meat. Stuffedroastswill takelongerto cook.
Selectingthe cookingtime for yourroastdependsonyourpersonalpreference.Meat takenstraightfromthe refrigeratorwill
takelongerto cook.
Poultryshouldalwaysbewell cookedwith the juicesrunningclear.
The internaltemperatureof the meat continuesto riseby 5-15°F(2-8°C)afteryou haveremovedit fromthe ovenso allowfor
this in yourcalculations.Thehigherthe oventemperatureused,the greaterthe risewill be.
Roastingis a methodof cookingmeat that usesdry heat. Don'taddwaterto yourroastasthis hasa steamingeffect.
Vegetablesare excellentcookedonRoast. Cleanand cut them into largechunks,coatlightlywith oil, seasonandplaceina
singlelayeronthe greasedglasstray. SelectRoastusingthe ovenmodedialand34g°F(t71:1°C).Placein the oven
onashelfin position8.Youdo not needto preheatthe oven. Cookfor 35 - 45 minutes,dependingon sizeandtype
of vegetable,untilgoldenbrownandtender.Vegetablescanbe placedonthe broilingsystem,aroundmeatif they
aregoingto takeapproximatelythe samelengthof time to cook. Longerthan aboutI hour15minswill overcookthe
vegetablesso put them in the ovenpart way throughcookinga largepieceof meat. Thevegetableswill brownmoreslowly
if theyhavemissedthe initialsearingstageof theRoastfunctionsoallow plentyof timeto cookthemthoroughly,upto
2 hoursat 3%-34g°F(151:1-17g°c).
Loading ...
Loading ...
Loading ...