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For red meat that should be well done on the outside while tender and juicy in the inside, it is a good
idea to start with a high temperature setting (200°-220°)for a short time ,then turn the oven down
afterwards.
In general, the larger the roast, the lower the temperature setting. Place the meat on the centre of
the grid and place the dripping pan beneath it to catch the fat.
Make sure that the grid is inserted so that it is in the centre of the oven. If you would like to increase
the amount of heat from below, use the low rack heights. For savoury roasts (especially duck and
wild game), dress the meat with lard or bacon on the top.
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