Oven cooking guidelines
ROASTING
The broil rack and broil pan are ideal for broiling and roasting. Place meat on
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the broil 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
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temperature of 165°F / 74°C.
Cook larger cuts of meat at a lower temperature for a longer time.
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The meat will cook 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
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to settle. 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
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to 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
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of broiling.
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn
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the meat halfway through cooking.
Brush meat with a little oil to help keep the meat moist during cooking.
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Alternatively 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.
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This will 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
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to ensure even cooking.
COOKING GUIDE
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