shelves at the same time, e.g. meatloaf, meatballs and
complete meals (starter, main dish and dessert).
Remember to choose dishes that need the same
temperature. Dishes that need different amounts of
time in the oven will have to be put in according to
when you want them to be ready.
for roasting is both easy and practical. Joints of beef
such as topside and sirloin retain their natural juices
best if roasted at 125ºC. However, cooking time is
slightly longer than at a higher temperature. Use a
meat dish in which there is just sufficient room for the
joint so that the juices do not burn dry. Use a large
roasting pan or ovenproof dish when roasting a joint of
ham as there is usually a lot of meat juice. Be careful
when removing it from the oven.
If you are using a roasting bag, cut a hole in one corner
before putting it in the oven. That way you are less likely
to burn yourself on hot steam when you open the bag.
Using the roasting sensor
Be careful that you do not burn yourself on the
heating element in the top of the oven or on the
oven rungs when inserting or removing the
roasting sensor plug. Use an oven glove.
The sensor works within the temperature range of 0 to
99°C. Before you switch on the oven, remove the
cover which prevents the sensor socket from becoming
dirty. Only use the sensor supplied with your oven and
make sure that no part of the sensor comes into contact
with the inside top of the oven.
In order to achieve best results, the roasting sensor
should be inserted so that its tip comes to the thickest
part of the meat, where the heat takes longest to reach.
The entire sensor should preferably be inside the meat,
because hot air in the oven can affect its reading if the
shaft is exposed. If the sensor is inserted into fat or
touches bone, it can give an unreliable reading.
Preheat the oven first, then put the joint of meat in
the lower part of the oven. Remove the joint when the
sensor shows the required temperature. Cover the meat
with aluminium foil and let it stand for about 15
minutes. This will make it easier to carve and less meat
juices will be lost when carving.
when cooking on several