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Roasting
When roasting, use the convection grill( ), conventional heat(
)
modes.
TIP:
• Use heat resistant dishes when roasting (follow manufacturer's
instructions).
• Stainless steel roasting pans are only of limited use, as they
reflect the heat to a very large extent.
• When using dishes with plastic handles, ensure that the handles
are heat resistant (follow manufacturer's instructions).
• Large items for roasting or a number of items can be placed
directly on the deep pan or on the shelf above the deep pan (e.g.
3~4 chickens).
TIP:
• Clean the oven as soon as possible after use if you are roasting in
an open-topped tin. It is easier to remove fat splashes when the
oven is still warm.
WARNING
Allow the oven to cool down enough to ensure there is no risk of
burning yourself.
• For fish, use conventional heat. For kinds of chicken we
recommend convection grill(
) mode.
• Add a little liquid to prevent roasting juices or fat from getting
burned on.
TIP:
For better roasting results, baste poultry with their own juices a
number of times during the roasting process.
Switch off the oven 10 minutes before the end of cooking time.
Make use of the residual heat available.