Oven cooking guidelines
ROASTING
The broil rack and broil pan are ideal for broiling and roasting. Place meat on the broil
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rack (on top of the broil pan) to allow hot air to circulate around it. This gives more even
browning and a result similar to a rotisserie.
Boneless, rolled or stuffed roasts take longer than roasts containing bones.
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Use a meat thermometer to determine when meat is cooked.
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Poultry should be well cooked with the juices running clear and an internal temperature
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of 165°F / 74°C
Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook
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more evenly.
Always roast meat fat side up. That way basting may not be required.
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Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
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Remember the meat will continue to cook for a few minutes after removing it from the
oven.
Shelf Position Guide
Place the meat on a shelf so that is is in the center of the oven or lower.
BROILING
This is a healthier alternative to frying.
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Always broil with the oven door completely shut. If you open the oven door to
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check food, have it open for as short a time as possible to prevent the control panel
overheating.
If you use glass or ceramic pans, be sure they can withstand the high temperatures of
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broiling.
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the
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meat halfway through cooking.
Brush meat with a little oil to help keep the meat moist during cooking. Alternatively
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marinate the meat before broiling (but be aware that some marinades may burn easily).
Where possible broil cuts of meat of a similar thickness at the same time. This will
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ensure even cooking.
Always keep a close watch on your food while broiling to avoid charring or burning.
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Use the grill rack and roast dish for perfect results.
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Shelf Position Guide
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
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Thicker cuts of meats should be broiled on lower shelves or at a lower broil setting to
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ensure even cooking.
COOKING GUIDE
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