Fisher & Paykel BI453 User Manual page 20

Cooking charts
18
Roasting
Your built-in oven is equipped to handle a variety of roasts.
Tips for successful roasting
When cooking large cuts of meat, times and temperatures are based on 30 minutes per 500 g/1
lb. Times and temperatures given below are guidelines and small adjustments may be necessary.
Roasting times will be affected by the shape, size and temperature of the meat being roasted.
Meat with a bone will cook more quickly than a boneless roast.
Do not add water to your roast, as this steams the meat.
For perfect results, use a meat probe or a meat thermometer.
Let all roast meats and poultry stand for 10-15 minutes at the end of cooking before carving.
This allows the meat fibres to relax. Fewer juices will be lost when it is cut and the meat will be
juicier and more tender. To keep the meat warm, cover with foil.
The meat will continue to cook during standing, so allow for this in your calculations (this is
particularly important if you want a rare or medium rare roast).
Roasting can be achieved with a range of cooking functions. FAN BAKE
BAKE and FAN GRILL
Meats roasted on FAN GRILL
outside surface while the inside remains tender and juicy. You do not need to preheat the oven
on FAN GRILL .
BAKE is the traditional function for roasting. Cook one tray at a time.
FAN FORCED is perfect for roasting when you also need to cook other dishes on another shelf
position.
FAN BAKE tends to brown and cook faster than BAKE
can all be used for roasting, each giving unique results.
cook and brown in a rotisserie style. Radiant heat sears the
, FAN FORCED
.
,