Fisher & Paykel OR36SDG User Manual page 17

Oven cooking guidelines
Roasting
The broil rack and pan are ideal for broiling and roasting. Place meat on the broil rack
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(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
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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 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 it 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
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temperatures of 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 broil rack and pan 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 to ensure even cooking.
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COOKING GUIDE
17