Loading ...
Loading ...
Loading ...
18
COOKING GUIDE
Roasting
z
The Roast function is designed to brown the outside of the meat but still keep the inside
moist and juicy.
z
Boneless, rolled or stuffed roasts take longer than roasts containing bones.
z
Poultry should be well cooked with the juices running clear and an internal temperature
of 75
o
C.
z
If using a roasting bag, do not use the Roast function. The initial searing stage is too
hot for roasting bags. Use Fan Bake or Fan Forced and follow the manufacturer’s
instructions.
z
When using the Roast function, do not cover your roast, as this will stop the searing
process browning the outside of the meat. If you prefer to roast in a covered pan, use
the Fan Bake function instead and increase the temperature by 20
o
C.
z
Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook
more evenly.
z
Always roast meat fat side up. That way, basting may not be required.
z
Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
Remember the meat will continue to cook for a few minutes after removing it from the
oven.
z
Try our new Vent Bake function as an alternative for roasting pork. The drier atmosphere
will help to perfect your crackling.
Shelf Position Guide
Place the meat on a shelf so that the meat is in the centre of the oven or lower.
Grilling
z
This is a healthier alternative to frying.
z
Always grill with the oven door completely shut.
z
If you use glass or ceramic pans, be sure they can withstand the high temperatures of
the grill.
z
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the
meat halfway through cooking.
z
Brush meat with a little oil to help keep the meat moist during cooking. Alternatively
marinade the meat before grilling (but be aware that some marinades may burn easily).
z
Where possible grill cuts of meat of a similar thickness at the same time. This will ensure
even cooking.
z
Always keep a close watch on your food while grilling to avoid charring or burning.
Shelf Position Guide
z
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
z
Thicker cuts of meats should be grilled on lower shelves or at a lower grill setting to
ensure even cooking.
Loading ...
Loading ...
Loading ...