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Useful tips
– Browning: Browning only occurs
towards the end of the roasting time.
If cooking with a roasting dish,
remove the lid about halfway through
the roasting time if a more intensive
browning result is desired.
– Standing time: At the end of the
programme, take the roast out of the
oven, wrap in aluminium foil and
leave to stand for about 10minutes.
This helps retain juices when the
meat is carved.
– Roasting poultry: For a crisp skin,
baste the poultry 10 minutes before
the end of the cooking time with
slightly salted water.
Roasting
75
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