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107
EN
4.10 Tips for roasting and grilling
The table does not contain
information for the weight of the
joint.
For small roasts, select a higher temperature and a shorter cooking
time. For larger roasts, select a lower temperature and a longer
cooking time.
How to tell when the roast is
ready.
Use a meat thermometer (available from specialist shops) or carry out
a “spoon test”.
Press down on the roast with a spoon. If it feels firm, it is ready. If the
spoon can be pressed in, it needs to be cooked for a little longer.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and add less liquid.
The roast is not well-done enough.
Carve the roast. Prepare the gravy in the roasting dish and place the
slices of roast meat in the gravy. Finish cooking the meat using the
microwave only.
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