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Roasting
47
Tips for roasting
-
You can use all crockery made from
temperature-resistant materials, e.g.
roasting dishes, roasting pans with lid,
ovenproof glass dishes, roasting bags,
dishes made from earthenware or cast
iron, the universal tray, rack and/or
anti-splash insert (if available) on top of
the universal tray.
- Pre-heating the oven compartment
is only required when roasting beef
sirloin joints and fillet. Pre-heating is
generally not necessary.
-
Use a closed roasting dish for roasting
meat, such as an oven dish. The meat
stays succulent. The oven compartment
will also stay cleaner than when roasting
on the rack. This ensures that sufficient
stock remains for making gravy.
- If you are using a roasting bag, fol-
low the instructions on the pack-
aging.
- If you are using the 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 mar-
garine or brush with oil or cooking fat if
necessary. 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. Re-
move 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 compart-
ment, 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
As a general rule, select the lower
temperature given in the chart. If
higher temperatures are used than
those specified, the meat will brown
on the outside, but will not be prop-
erly cooked through.
When cooking with Fan plus, se-
lect a temperature which is approx.
20°C lower than with Conventional
heat.
For cuts which weigh more than 3kg,
select a temperature approx. 10°C
lower than that given in the cooking
chart. 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 wire rack, set a
temperature approx. 10°C lower than
for roasting in a covered oven dish.
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