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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 of the bag before placing it in the
oven. This decreases the risk of burns from
hot steam when the bag is opened.
Using the roasting thermomneter
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.
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
thickest part of the steak which the 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.
and
TOP
BOTTOM
. Beef steaks, such as
37
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