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Roasting
The Roast function is designed to brown the outside of the meat but still keep the inside
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moist and juicy.
Boneless, rolled or stuffed roasts take longer than roasts containing bones.
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Poultry should be well cooked with the juices running clear and an internal
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temperature of 74°C.
If using a roasting bag, do not use the Roast function. The initial searing stage is too hot
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for roasting bags. Use Fan Bake or Fan Forced and follow the manufacturer's instructions.
When using the Roast function, do not cover your roast, as this will stop the searing
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process browning the outside of the meat. If you prefer to roast in a covered pan, use the
Fan Bake function instead and increase the temperature by 20°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.
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Remember the meat will continue to cook for a few minutes after removing
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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.
Grilling
This is a healthier alternative to frying.
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Always grill with the oven door completely shut.
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If you use glass or ceramic pans, be sure they can withstand the high
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temperatures of the grill.
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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marinade the meat before grilling (but be aware that some marinades may burn easily).
Where possible grill 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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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 grilled on lower shelves or at a lower grill setting to
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ensure even cooking.
Reheating
Use Bake or Fan Bake to reheat food.
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Bake and Fan Bake are particularly good for reheating pastry based items, as the base
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heat will help re-crisp the pastry case.
Always reheat food to piping hot. This reduces the risk of contamination by
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harmful bacteria.
Once hot, set the oven temperature to WARM.
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Never reheat food more than once.
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COOKING GUIDE
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