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15
COOKING GUIDE
Oven cooking guidelines
ROASTING
y The Roast function is designed to brown the outside of the meat but still keep the inside
moist and juicy.
y Boneless, rolled or stuffed roasts take longer than roasts containing bones.
y Poultry should be well cooked with the juices running clear and an internal temperature
of 165°F / 74°C.
y If using a roasting bag, do not use the Roast function. The initial searing stage is too
hot for roasting bags. Use Aero Bake or True Aero and follow the manufacturer’s
instructions.
y 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 Aero Bake function instead and increase the temperature by 70°F / 20°C.
y Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook
more evenly.
y Always roast meat fat side up. That way, basting may not be required.
y Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
y Remember the meat will continue to cook for a few minutes after removing it from
theoven.
Shelf Position Guide
Place the meat on a shelf so that is is in the center of the oven or lower.
BROILING
y This is a healthier alternative to frying.
y Always broil with the oven door completely shut.
y For best results allow 5 minutes of preheat before placing food in the oven.
y If you use glass or ceramic pans, be sure they can withstand the high temperatures of
the broil.
y To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the
meat halfway through cooking.
y Brush meat with a little oil to help keep the meat moist during cooking. Alternatively
marinade the meat before broiling (but be aware that some marinades may burn easily).
y Where possible broil cuts of meat of a similar thickness at the same time. This will
ensure even cooking.
y Always keep a close watch on your food while broiling to avoid charring or burning.
Shelf Position Guide
y For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
y Thicker cuts of meats should be broiled on lower shelves or at a lower broil setting to
ensure even cooking.
REHEATING
y Use Bake or Aero Bake to reheat food.
y Bake and Aero Bake are particularly good for reheating pastry based items, as the base
heat will help re-crisp the pastry case.
y Always reheat food to piping hot. This reduces the risk of contamination by
harmfulbacteria.
y Once hot, set the oven temperature to WARM in or use the warming drawer to keep
food hot.
Never reheat food more than once.
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