ROSIERES RF462RBI User Instructions page 21

MEAT
It is better not to salt meats until after cooking as salt encourages the meat to spatter fat. This will dirty the oven and make a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking time is longer than in a preheated oven, but
it cooks through to the centre better as the heat has more time to penetrate the joint.
GRILLS
• Before loading the grill:
Remove the meat from the refrigerator a few hours before grilling. Lay it on several layers of kitchen paper: this improves seizing, making
it tastier and avoids it staying cold at the centre.
Add pepper and spices to the meat before grilling, but add any salt after cooking. This way it will seize better and stay juicy. Baste all
the food to be cooked with a little oil. This is best done with a wide flat basting brush. Then sprinkle with more pepper and herbs (thyme,
etc.).
• During cooking:
Never pierce the food during cooking even when you turn it. This lets the juice out and it becomes dry.
Recipes
Beef with carrots
Duck
Turkey
Goose
Leg of lamb
Roast chicken
Roast beef
Roast rabbit
Roasted white meat
Veal / poultry
Veal / poultry
Beef
Lamb / Mutton
Pork
Kebabs
Pork chop
* All cooking was done at shelf position "1".
Correct preheating is the basis of successful red meat cookery.
Cooking
Quantity
method
Conv cooking
Conv cooking 1,5 kg
Conv cooking 5/6 kg
Conv cooking 3/4 kg
Conv cooking
Conv cooking 1/1,5 kg
Conv cooking
Fan cooking 800-1 kg
Fan cooking
Rotisserie 1 kg 200
Rotisserie
Rotisserie
Rotisserie
Rotisserie
Grill 6 pieces
Grill 6 pieces
Cooking
°C
for 6 200-220° C
200-220° C
160-180° C
160-180° C
200-220° C
220° C
240° C
200-220° C
200-220° C
275° C
1 kg 275° C
1kg 275° C
1 kg 275° C
1 kg 275° C
275° C
275° C
21 GB
Cooking
time
about 1 hours
1 hours
2 - 3 hours
2 - 2 hours
15 min/pound
about 1 hour
15 min/pound
50-60 mins
40-50 mins/kg
60-70 mins/kg No preheat
40-50 min No preheat
15-20 min No preheat
20-25 min No preheat
45-50 min No preheat
Turn over in mid
2x8 min
cooking
Turn over in mid
2x8 min
cooking
Tips