cookware may require a lower temperature
• Multi-shelf baking may also require a slight increase in cooking time.
Shelf Position Guide
• Single shelf: Place your baking on a shelf that will have the top of your pan near the centre of the oven cavity.
• Multi shelf: Always leave a space between shelves to allow the air to circulate.
Roasting
• The Roast function is designed to brown the outside of the meat but still keep the inside moist and juicy.
• Boneless, rolled or stuffed roasts take longer than roasts containing bones.
• Poultry should be well cooked with the juices running clear and an internal temperature of 75
o
C.
• If using a roasting bag, do not use the Roast function. The initial searing stage is too hot for roasting bags. Use
Fan Bake or Fan Forced and follow the manufacturer’s instructions.
• When using the Roast function, do not cover your roast, as this will stop the searing process browning the
outside of the meat. If you prefer to roast in a covered pan, use the Fan Bake function instead and increase the
temperature by 20
o
C.
• Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook more evenly.
• Always roast meat fat side up. That way, basting may not be required.
• Always rest the meat for at least 10 minutes after roasting to allow the juices to settle. Remember the meat will
continue to cook for a few minutes after removing it from the oven.
• Try our new Vent Bake function as an alternative for roasting pork. The drier atmosphere will help to perfect your
crackling.
Shelf Position Guide
Place the meat on a shelf so that the meat is in the centre of the oven or lower
Grilling
• This is a healthier alternative to frying.
• Always grill with the oven door completely shut.
• If you use glass or ceramic pans, be sure they can withstand the high temperatures of the grill.
• To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the meat halfway through
cooking.
• Brush meat with a little oil to help keep the meat moist during cooking. Alternatively marinade the meat before
grilling (but be aware that some marinades may burn easily).
• Where possible grill cuts of meat of a similar thickness at the same time. This will ensure even cooking.
• Always keep a close watch on your food while grilling to avoid charring or burning.
Updated: Sat, 30 May 2020 20:44:03 GMT
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