Roasting And Grilling - Siemens HG10LG050M Instruction Manual

Roasting and grilling

Ovenware
You may use any heat­resistant ovenware. Always place the
ovenware in the middle of the wire rack. The enamelled baking
tray is also suitable for large roasts.
Roasting tips
A a lower temperature produces more even browning.
■
Depending on the size of the joint, add 2 or 3 tablespoons of
■
liquid to lean meat and 8 to 10 tablespoons of liquid to pot
roasts.
When cooking duck or goose, pierce the skin on the
■
underside of the wings to allow the fat to run out.
Poultry will turn out particularly crispy and brown if you baste
■
it towards the end of the roasting time with butter, salted
water or orange juice.
Turn pieces of meat halfway through the cooking time.
■
When the roast is ready, turn off the oven and allow it to rest
■
for an additional 10 minutes. This will allow the meat juices to
distribute themselves better inside the roast.
When roasting large pieces of meat, you may find that the
■
amount of steam and condensation on the oven door is more
than usual. This is a normal occurrence which has no effect
on the oven's performance. Once roasting is complete, dry
the oven door and window with a cloth.
If you are roasting on the wire rack, insert the enamelled
■
baking tray into shelf position 1 to collect the drips of fat.
Roasting tips
How can you tell when the roast is
ready?
The roast is too dark and the crackling
is burnt in places.
The roast looks good but the juices are
burnt.
The roast looks good, but the juices are
too clear and watery.
Use a meat thermometer (available from specialist retailers) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf position and temperature.
Next time, use a smaller roasting dish and add more liquid.
Next time, use a larger roasting dish and add less liquid.
Grilling tips
If possible, grill items should be of equal thickness. They
■
should be at least 2 to 3 cm thick. This ensures that they
brown evenly while also remaining succulent.
Place the food to be grilled in the centre of the wire rack.
■
Pour a little water into the enamelled baking tray and insert
this into the shelf position underneath the grill to collect the
drips of fat. Never place it on the cooking compartment floor.
Drizzle some oil over the food to be grilled before you place it
■
on the wire rack under the grill.
If the food to be grilled is thin, turn it over halfway through
■
grilling; if it is thick, turn it over several times during grilling.
Use tongs when turning the food to avoid piercing it and, in
the case of meat, to keep the meat juices inside the meat.
Dark meats such as lamb and beef brown better and more
■
quickly than light meats such as pork and veal.
Tips on using the rotary spit
Place the joint as centrally as possible on the rotary spit and
■
secure it at both ends with the retaining clips.
You can also truss the joint with string. With poultry, bind the
■
ends of the wings underneath the back and the thighs
against the body. This prevents them from overbrowning.
Pierce the skin on the underside of the wings to allow the fat
to escape.
15