Fisher & Paykel OD301V2-87980 User Manual page 21

ROASTING
YourAeroTech rMovenis equippedto handlea varietyof roasts- from a succulentleg of lambto a standingrib roast and of
course,the Thanksgiving t urkey.
ROAST
Tomakethe perfect roasteasier, F isher_ Payket h avedeveloped Roast. Thismodeprovidesyouwith the ability to effortlessly
cook delicious roastswith or withoutthe cookingprobe.
Roastis a two step program. It hasan initial20 minutesearingstageto brownthe roastand
caramelize the meatjuices,thena reductionto yourset temperature for the remainderof the
cookingperiod,producing a tenderandjuicy roastthat is full of flavor.
Placethe meat on the broilingsystemon a shelfso that the top of the roast is in center of the oven.
The initialsearingis too hotfor 'roastingbags'. Use TrueAero, AeroBake, o r Bakeif youare usingroast or ovenbagsandfollow
the manufacturer's guidelines.
SelectRoastusingthe ovenmodedial. Selectthe temperature.
When usingthe Roastmode,thereis no needto preheatthe oven.
Little browningtakesplaceafter the initial 20 minute searing.
UseAutomatic/Delayed Start Cooking if youwant yourovento automaticallyturn on/off.
Removethe meatfrom the ovenwhen cookinghascompleted. Turnthe ovenmodeand temperaturedialsto off.
Forsuggested times and temperatures seethe chart on page31.
Tips for a Successful Roast
Tendercuts shouldbe cookedat a hightemperaturequickly,while toughercuts requirea lowertemperaturefor a longertime.
Forperfectresultsusethe meat probeto take out the guesswork.
Placingthe meat on the wire broilingrack allows hotair to circulatearoundit and givesmoreevenbrowning.
Thickpiecesof meat take longerto cook thanthin piecesof the sameweight. Meat cooksby absorbingheatfrom the
outersurfaceto the middle. Thethickerthe meat the longerit will take to cook.
Roasts containingbonescook morequicklythanboneless or rolledroastsdue to the boneconductingheatthroughoutthe
meat. Stuffedroastswill take longerto cook.
Selecting the cooking time for yourroast dependson yourpersonal p reference.Meat takenstraightfrom the refrigerator will
take longerto cook.
Poultryshouldalwaysbe well cookedwith the juicesrunningclear.
The internal t emperatureof the meat continuesto riseby 5-15°F(2-8°C) a fter you haveremovedit from the ovenso allowfor
this in yourcalculations.Thehigherthe oventemperatureused,the greaterthe risewill be.
Roasting is a methodof cookingmeat that usesdry heat. Don'tadd water to yourroast asthis hasa steamingeffect.
Vegetables a re excellentcookedon Roast. Cleanand cut them into largechunks,coat lightlywith oil, season and placein a
singlelayeron the greasedglasstray. SelectRoastusingthe ovenmodedial and 34g°F(t71:1°C). Placein the oven
on a shelf in position8.Youdo not needto pre heatthe oven. Cookfor 35 - 45 minutes,depending on sizeandtype
of vegetable,untilgoldenbrownand tender. Vegetables canbe placedon the broilingsystem,aroundmeat if they
are goingto take approximately the samelengthof time to cook. Longer than aboutI hour15minswill overcookthe
vegetablesso put them in the ovenpart way throughcookinga largepieceof meat. Thevegetables will brownmoreslowly
if they havemissedthe initialsearingstage of theRoastfunctionsoallow plentyof time to cook them thoroughly, u p to
2 hoursat 3%-34g°F(151:1-17g°c).