Breville BOV800XL Instruction Booklet page 67

RECIpES
2. Set the wire rack in the bottom rack
height position.
3. Place the packets onto the roasting
pan and turn the function dial until the
indicator on the LCD screen points to
the BAKE function. Set the temperature
to 350˚F (175˚C) with convection turned
on. Press START/CANCEL button to
activate.
4. Bake for 20-25 minutes (or until the
chicken is no longer pink inside).
5. When ready to serve, place the packets
onto the serving plate. Using a knife, cut
a slit in the center of the pouch. With
your finger, push the sides of the packet
together (towards the centre) to push up
the filling.
6. Garnish with the toasted coconut, fresh
basil and coriander.
Serve with a wedge or two of lime and
Jasmine rice.
BEEF RIB ROAST
Function: ROAST
Temperature: 425˚F (218˚C) for 20
minutes, and 325˚F (162˚C) for 1 hour 20
minutes
Cooking Time: 1 hour 40 minutes
(approximately)
Convection Fan: ON
Yield: 6 servings
4 lb (1.8 kg) Beef rib roast, 2 ribs
1. Place the Rib Roast bone side down
onto the broil rack inserted in the baking
pan (to catch the drippings).
2. Set the wire rack in the bottom rack
height position. Turn the function dial until
the LCD indicator points to ROAST, set
the temperature to 425˚F (218˚C) and the
timer for 20 minutes. Press the START/
CANCEL button to activate.
3. After 20 minutes turn the temperature
down to 325˚F (162˚C) and roast for 1
hour and 20 minutes, or until a meat
thermometer inserted into the
thickest part of the meat (not near the
bone) registers your preferred doneness.
(Please see NOTE).
4. Remove the roast and tent with
foil. Allow the roast to rest for 20 minutes
before carving.
NOTE:
To reach the desired doneness of a
roast, it is best to remove the roast
from the BREVILLE SMART OVEN™
when the internal temperature
is 10˚F (6˚C) below the desired
temperature reading. The roast will
continue cooking. The term is called
"carry-over cooking". The internal
temperature will continue to rise and
cook the interior part of the meat. It
is also extremely important to allow
the roast to rest at least 20 minutes
prior to carving. This allows the
roast to relax and hold in its juices.
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