ROAST
CONVENTIONAL ROAST
Default temperature . . . . . . . . . . 200 °C
"CONVENTIONAL ROAST" is a
conventional roasting programme for
traditional recipes.
Use this function for:
– pot roast,
– brisket,
– stew.
The recommended position is the 2
runner from the bottom.
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Roasting tips
– Always install the grease filter in the
back of the oven before roasting.
– The larger the cut of meat to be
roasted, the lower the temperature
that should be used.
The roasting process will take a little
longer, but the meat will be cooked
evenly and the outside will become
crisp.
– Use the roast probe for accurate
cooking temperatures and best
results.
Roasting in a covered pot
When roasting in a covered pot,
increase the recipe temperature by
20 °C.
Season the meat and place it in the pot.
nd
Add some butter, margarine or a little
oil and about 1/2 cup of water when
roasting a large piece of meat or
roasting poultry with a high fat content.
Roasting on the rack
Use the rack with the roasting pan
inserted below. Add a little oil to very
lean meat or place a few strips of
bacon on top to help retain moisture.
Place a little water in the roasting pan
below the meat to catch drippings.
Roasting poultry
For crispy skin, baste the poultry ten
minutes before the end of cooking with
salt water.