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17
Roasting tips
Baking, Roasting and Grilling (Cont.)
IMPORTANT!
• The roasting chart on the next page gives
approximate times and tem-
perature ranges for some commonly roasted meat cuts, poultry and fish.
• Roasting times largely depend upon the type of meat, its size and quality,
so you may expect some variations.
• Use the chart as a guide only and adjust according to your own
experience and preference.
• Cover your roast or wrap it in foil. It will preserve its juice and the oven will
remain cleaner.
• If you leave the pan uncovered the roast will be cooked sooner. Roast large
chunks of meat directly on the grid, with the baking/drip tray underneath.
• Roasting large chunks of meat may produce excessive steaming and dew
formation at the oven door. This is quite normal and does not affect the
operation of the oven. However, at the end of roasting, wipe the oven door
and the glass thoroughly.
• Roasting of red meat, poultry and fish is recommended if the roast exceeds
one kilogram in size.
• Add as much liquid as necessary to prevent burning of juice and dripping
from meat. Keep an eye on the roast at all times, and add liquid if
necessary.
• At approximately the middle of the indicated roasting time, turn the roast
round, especially if you use the deep roast dish.
• When roasting on the grill grid, place the grid in the deep roasting pan and
insert both into the sliding guide. The bottom pan will catch dripping fat.
• Never leave the roast to cool in the oven, as it might produce dew and
corrosion on the oven. Take the roast out of the oven at the end of the
cooking time and let it rest, covered, before serving.
