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Browning only occurs towards the end
of the roasting time.
15 – 20 minutes before the end of roast-
ing time take the lid off the pot.
Do not select a higher temperature
than that advised. The meat will brown,
but not be completely cooked.
Slide the glass tray with the rack into
the first runner level from the bottom.
Use only heat resistant pots, with no
metal in the pot or lid. Microwaves can-
not penetrate metal to reach the food in
the pot.
If using roasting foil
– cut the foil approx 40 cm longer than
the piece of food
– and tie carefully. Make sure the pot,
foil and ties are suitable for micro-
wave use.
Together with Auto roast, select a micro-
wave setting for the total cooking time
of:
– 300 W for roasting meat or fish,
– 150 W for roasting poultry.
Take the roast out of the oven, wrap in
alluminium foil and leave to stand for
about 10 minutes. This helps retain the
juices when the meat is carved.
60
Season the meat and place in the pot.
Add some knobs of butter or margarine
or a little oil or cooking fat. Add about
1
/
l water when roasting a big lean
8
joint of meat (2 – 3 kg), or roasting
poultry with a high fat content.
Add a little fat or oil to very lean meat
or place a few strips of streaky bacon
on the top. Do not add too much liquid
to the tray during cooking as this will
hinder the browning process.
Please note that open roasting can give
rise to excessive smoke.
For a crisp finish, baste the poultry
10 minutes before the end of cooking
time with slightly salted water.
Deep frozen meat should be defrosted
first.
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