Fisher & Paykel OS302 User Manual page 20

The cooking probe can be used with automatic cooking functions. If the probe reaches the
set temperature before the stop time is reached, the probe will turn the oven off.
The internal temperature of the meat will continue to rise by 2-8 °C after you have removed it
from the oven so allow for this in your calculations.
Important!
Use only the cooking probe supplied with your AeroTech™ oven.
Hold the cooking probe at the 'handles' when inserting and removing it from food and the
cooking probe socket.
Remember to remove the cooking probe from the oven before you start a self-clean cycle.
Do not store the probe in the oven.
Only use the probe with food that is fully defrosted.
Roasting
Roast is a two-step program. It has an initial 20 minute searing stage to brown the roast and
caramelise the meat juices, then a reduction to your set temperature for the remainder of the
cooking period, producing a tender and juicy roast that is full of flavour. Little browning takes
place after the initial 20 minute searing.
Using the Roast mode
Place the grilling system on a shelf so that the top of the roast is in the centre of the oven or
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lower.
Select Roast using the oven mode dial. Select the temperature. When using the Roast mode,
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there is no need to preheat the oven. Use automatic cooking if you want your oven to
automatically turn on/off. For suggested roasting times and temperatures see 'Cooking charts' .
Tips for a successful roast
The initial searing is too hot for 'roasting bags' . Use TrueAero, AeroBake or Bake if you are using
roasting or oven bags and follow the manufacturer's guidelines.
Tender cuts should be cooked at a high temperature quickly, while tougher cuts require a
lower temperature for a longer time.
For perfect results use the meat probe to take out the guesswork.
Placing meat on the wire grilling rack allows hot air to circulate around it and gives more even
browning.
Thick pieces of meat take longer to cook than thin pieces of the same weight. Meat cooks by
absorbing heat from the outer surface to the centre. The thicker the meat the longer it will
take to cook.
Roasts containing bones cook faster than boneless or rolled roasts due to the bone
conducting heat throughout the meat. Stuffed roasts take longer to cook.
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