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Roasting with hot air
Notes:
Meat roasted using the hot air system
will brown on all sides and stay moist
without additional fat.
Choose cuts of meat that weigh
150 grams (5oz) or more.
Place the shelf on top of the roasting
pan.
Place the meat on the shelf, season if
desired.
Slide the pan and shelf into the oven on
the same shelf position.
No pre-heating is required. Save energy
by putting the roast into the cold oven.
Use a hot air temperature of 160 °C.
Hot air grilling
Use this method for small cuts of meat –
steaks, chops, sausages, bacon, chicken
joints and fish.
Use the shelf and roasting pan together.
Season meat as required.
Place on shelf.
Do not turn food over – the hot air will
circulate around the food cooking all
sides.
Use a temperature of 180–200 °C.
14
Roasting – Main oven
Casseroling or pot-roasting in a covered
dish:
Cooking tips:
Grilling – Main oven
Some meats should be prepared in
liquid in a covered casserole. This type
of cooking is suitable for less tender
cuts of meat.
Place the casserole on the wire shelf on
a suitable shelf position.
Only use ovenproof cookware.
Extra large turkeys and joints can be
placed directly in the roasting pan and
not on the wire shelf.
Cover large turkeys with foil during
cooking. Remove foil during the last hour.
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