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Roasting
Roasting in the oven is convenient and
practical with both
and
HEATING
HOT AIR
roast beef and fillets, are juiciest when
cooked at 125°C, but take a little longer time
than at a higher oven temperature. Choose an
oven-proof dish with low edges into which
the roast just fits, this avoids the stock from
drying in. Roasting a ham often results in alot
of stock. Therefore use a large roasting dish
or roasting pan and be careful when
removing it from the oven.
If you use a roasting bag, cut a hole in one
corner before putting it in the oven. This
decreases the risk of burns from hot steam
when the bag is opened.
Using the roasting thermometer
Be careful not to burn yourself on
the heating coils in the top of the
oven, or on the oven step units
when you connect or disconnect the
contact to the roasting thermometer.
Use oven gloves.
The roasting thermometer tolerates
temperatures of between 30 and 99°C. Before
starting the oven, remove the cover cap that
protects the thermometer outlet from dirt.
Use only the original thermometer and make
sure that no part of the thermometer comes
into contact with the top heating element.
For the best result, the tip of the
thermometer must be in the centre of the
steak which heat reaches last. Oven heat
influences the thermometer, therefore the
whole tube must be inside the meat.
Remember that the thermometer can show
the wrong temperature if it comes into
contact with fat or bone.
Put in the food from a cold oven.
TOP AND BOTTOM
. Beef steaks, such as
45
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