Fisher & Paykel Multifunction oven User Manual page 20

The cooking probe can be used with automatic cooking functions. If the probe reaches the
set temperature before the stop time is reached the probe will turn the oven off.
The internal temperature of the meat will continue to rise by 5-15 °F (2-8 °C) after you have
removed it from the oven so allow for this in your calculations.
Important!
Use only the cooking probe supplied with your AeroTech® oven.
Hold the cooking probe at the 'handles' when inserting and removing it from food and the
cooking probe socket.
Remember to remove the cooking probe from the oven before you start a self-clean cycle.
Do not store the probe in the oven.
Only use the probe with food that is fully defrosted.
Roasting
ROAST is a two-step program. It has an initial 20 minute searing stage to brown the roast and
caramelize the meat juices, then a reduction to your set temperature for the remainder of the
cooking period, producing a tender and juicy roast that is full of flavor. Little browning takes
place after the initial 20 minute searing.
Using the ROAST mode
Place the meat on the three-piece broil/roast system on a shelf so that the top of the roast is in
1
the center of the oven or lower.
Select ROAST using the oven mode dial. Select the temperature. When using the ROAST
2
mode, there is no need to preheat the oven.
Use automatic/delayed start cooking if you want your oven to automatically turn on/off. For
suggested roasting times and temperatures see 'Cooking charts' .
Tips for a successful roast
The initial searing is too hot for 'roasting bags' . Use TRUEAERO, AEROBAKE or BAKE if you are
using roasting or oven bags and follow the manufacturer's guidelines.
Tender cuts should be cooked at a high temperature quickly, while tougher cuts require a
lower temperature for a longer time.
For perfect results use the meat probe to take out the guesswork.
Placing the meat on the wire broil/roast rack allows hot air to circulate around it and gives
more even browning.
Thick pieces of meat take longer to cook than thin pieces of the same weight. Meat cooks by
absorbing heat from the outer surface to the middle. The thicker the meat the longer it will
take to cook.
Roasts containing bones cook more quickly than boneless or rolled roasts due to the bone
conducting heat throughout the meat. Stuffed roasts will take longer to cook.
18