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Roasting
Use Fan Grill to roast whole chicken.
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For other meats use Bake for a succulent juicy flavoursome roast.
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Boneless, rolled or stuffed roasts take longer than roasts containing bones.
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Use a meat thermometer to determine when meat is cooked.
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Poultry should be well cooked with the juices running clear and an internal
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temperature of 75°C.
For crispy crackling first sear pork at a high temperature, then lower the temperature
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to complete the cooking.
If multi-shelf cooking (eg if roasting meat on one shelf and vegetables on another)
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use Fan Forced.
Cook larger cuts of meat for longer at a lower temperature. The meat will
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cook more evenly.
Always roast meat fat side up. That way, basting may not be required.
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Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
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Remember the meat will continue to cook for a few minutes after removing it from
the oven.
Shelf Position Guide
Place the meat on a shelf so that the meat is in the centre of the oven or lower.
Grilling
This is a healthier alternative to frying.
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Always grill with the oven door completely shut.
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For best results allow 5 minutes of preheat before placing food in the oven.
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If you use glass or ceramic pans, be sure they can withstand the high temperatures
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of the grill.
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn
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the meat halfway through cooking.
Brush meat with a little oil to help keep the meat moist during cooking. Alternatively
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marinade the meat before grilling (but be aware that some marinades may burn easily).
Where possible grill cuts of meat of a similar thickness at the same time. This will
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ensure even cooking.
Always keep a close watch on your food while grilling to avoid charring or burning.
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Shelf Position Guide
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
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Thicker cuts of meats should be grilled on lower shelves or at a lower grill setting to
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ensure even cooking.
Reheating
Use Bake or Fan Bake to reheat food.
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Always reheat food to piping hot. This reduces the risk of contamination by
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harmful bacteria.
Once hot, set the oven temperature to WARM to keep food hot.
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Never reheat a food more than once.
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Any condensation that forms during the cooking process will collect in the drip channel,
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below the door. This may be mopped up using a sponge once the oven has cooled.
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COOKING GUIDE
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