LG FA415RMA Owner's Manual page 29

Roasting and grilling
Ovenware
You can use ovenware made from enamel, fireproof
glass, clay or cast iron.
The baking tray is also suitable for large roasts.
Optimum grilling surface
You will achieve the best results if you use the grill
zone.
400 mm
200 mm
NOTE
• Temperature and baking time depend on the
amount and composition of the ingredients.
Roasting tips
Depending on the size of the joint, add 2 or 3
tablespoons of liquid to lean meat and 8 to 10
tablespoons of liquid to pot roasts.
When cooking duck or goose, pierce the skin on the
underside of the wings to allow the fat to escape.
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time with
butter, salted water or orange juice.
Turn pieces of meat halfway through the roasting
time.
When roasting large pieces of meat, you may find that
the amount of steam and condensation on the oven
door is more than usual. This is a normal occurrence
which has no effect on the oven's performance. Once
roasting is complete, dry the oven door and window
with a cloth.
If you are roasting on the wire rack, insert the
enamelled baking tray into shelf position 1 to collect
the run-off fat.
OPERATING INSTRUCTIONS
Grilling tips
Drizzle some oil over the food to be grilled before you
place it on the wire rack under the grill.
Place the food to be grilled in the centre of the wire
rack. Pour a little bit of water into the enamelled
baking tray and insert this into the shelf position
underneath the grill to collect the run-off fat.
Never place it on the cooking compartment floor.
If possible, grill items should be of equal thickness.
They should be at least 2 to 3 cm thick.
This ensures that they brown evenly while also
remaining succulent.
If the food to be grilled is thin, turn it over halfway
through grilling; if it is thick, turn it over several times
during grilling. Use tongs when turning the food to
avoid piercing it and, in the case of meat, to keep the
meat juices inside the meat.
Dark meats such as lamb and beef brown better and
more quickly than light meats such as pork and veal.
Tips on using the rotary spit
Place the joint as centrally as possible on the rotary
spit and secure it at both ends with the retaining clips.
You can also truss the joint with string.
With poultry, bind the ends of the wings underneath
the back and the thighs against the body.
This will prevent them from becoming too dark.
Pierce the skin on the underside of the wings to allow
the fat to escape.
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