Loading ...
Loading ...
Loading ...
Roast
48
Always follow USDA guidelines on
food safety.
Operating modes
Depending on how you would like the
food prepared, you can use Conv Bake
(Convection Bake) or Bake.
Cookware
Any heat-resistant cookware can be
used:
Wire oven rack, grilling and roasting
insert (if available) on top of the
universal tray, roasting pans, heat-
resistant glass/earthen/cast iron
cookware and roasting bags.
Temperature
As a general rule, select the lower
temperature provided in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
When cooking with Conv Bake
(Convection Bake), select a temperature
approx. 25°F (20°C) lower than when
using Bake.
Select a temperature of approx. 25°F
(10°C) lower than quoted in the roasting
chart for meat weighing more than 6.5
lbs (3 kg).
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 rack, set a
temperature approx. 10° lower than if
using an oven dish.
Preheating
It is always necessary to preheat the
oven cavity.
Select the operating mode and
temperature. Preheat the oven for about
15 minutes with the door closed. As
soon as the oven cavity is preheated,
you can put the food in the oven.
Shelf levels
In most cases level 3 should be used.
With large items, such as a turkey, use
level 1 or 2.
Tips
– Browning: Browning only occurs
towards the end of the roasting time.
Remove the lid about halfway
through the roasting time if a more
intensive browning result is desired.
– Resting time: At the end of the
program, take the roast out of the
oven, cover with aluminum foil and let
stand for about 10 minutes. This
helps retain the juices when the meat
is sliced.
– Roast Chicken: For a crisp skin, baste
the poultry 10minutes before the end
of the cooking time with lightly salted
water.
Loading ...
Loading ...
Loading ...