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Tips for roasting
- You can use all crockery made from
temperature-resistant materials, e.g.
roasting dishes, roasting pans with
lid, ovenproof glass dishes, roasting
bags, dishes made from earthenware
or cast iron, the universal tray, rack
and/or anti-splash insert (if available)
on top of the universal tray.
- Pre-heating the oven compartment
is only required when roasting beef
sirloin joints and fillet. Pre-heating is
generally not necessary.
- Use a closed roasting dish for
roasting meat, such as an oven dish.
The meat stays succulent. The oven
compartment will also stay cleaner
than when roasting on the rack. This
ensures that sufficient stock remains
for making gravy.
- If you are using a roasting bag, follow
the instructions on the packaging.
- If you are using the rack or an open
roasting dish for roasting, you can
add a little fat or oil to very lean meat.
- Season the meat and place in the
roasting dish. Dot with butter or
margarine or brush with oil or cooking
fat if necessary. For large lean cuts of
meat (2–3 kg) and fatty poultry add
about 1/8 litre of water to the dish.
- Do not add too much liquid during
cooking as this will hinder the
browning process. Browning only
occurs towards the end of the cooking
duration. Remove the lid about halfway
through the cooking duration if a more
intensive browning result is desired.
- At the end of the programme, take the
food out of the oven compartment,
cover it and leave to stand for about
10 minutes. This helps retain juices
when the meat is carved.
- For a crisp finish, baste poultry
10 minutes before the end of the
cooking duration with slightly salted
water.
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Take note of the temperature range,
the shelf levels and the timings.
These also take the type of cooking
container, the size of the meat and
cooking practices into account.
Selecting the temperature
As a general rule, select the lower
temperature given in the chart. If
higher temperatures are used than
those specified, the meat will brown
on the outside, but will not be
properly cooked through.
When cooking with
Moisture plus
and
select a temperature which is approx.
20 °C lower than with
heat
.
For cuts which weigh more than 3 kg,
select a temperature approx. 10 °C
lower than that given in the roasting
chart. The roasting process will take
longer, but the meat will cook evenly
through and the skin or crackling will
not be too thick.
When roasting on the rack, set a
temperature approx. 10 °C lower than
for roasting in a covered oven dish.
Selecting the cooking duration
Unless otherwise stated, the durations
given in the roasting chart are for an
oven compartment which has not been
pre-heated.
Roasting
,
Fan plus
Auto roast
,
Conventional
79
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