Tips on roasting
Ensure that the roasting filter is fitted
in front of the fan in the back of the
oven when roasting on the rack or in
an open dish.
Do not pre-heat the oven when using
the Fan grill system
N
.
Splashes of fat can leave marks on
the grill pan / oven tray after roasting
which cannot be removed after-
wards.
– We recommend the Fan grill system
N
for roasting. The Infra-red full grill
and the fan work together to give a
succulent roast with a crispy finish.
Turning is not necessary. On the
whole, splashes are avoided and the
oven interior walls stay relatively
clean.
– The roast probe can be used in con-
junction with the Fan grill system for
roasting large pieces of meat.
See the next section for information.
– You can also roast with Top and Bot-
tom heat
A
or Fan heat
D
. Set the
temperature approx. 20-30 °C higher
than is stated in the table. With Fan
heat turn the temperature down to
approx. 165 °C after about 15-20
mins. of roasting. The oven can get
more
heavily soiled
than when using
the Fan grill system
N
.
– Always defrost meat before cooking.
Never cook from frozen.
– If adding salt to meat, only do so
shortly before roasting to prevent the
meat losing its juices.
– Since there is no need to baste when
roasting with the Fan grill system
N
salt and seasoning should be rubbed
into the meat before roasting. Adding
a little oil makes it easier to rub dry
herbs into the meat.
– Put joints for roasting e.g. pork with
crackling, as well as poultry or poul-
try pieces directly on the rack, with
the grill pan / oven tray on the runner
underneath. This enables the meat to
brown on all sides and the pan
catches the juices.
– For braising, however, place the
meat into a roasting dish or directly
in the grill pan / oven tray.
– Always place the roast in the centre
of the oven. Very tall roasts and large
poultry should be placed on the low-
est shelf level.
– The traditional British method of cal-
culating roasting time is to allow 15
to 20 minutes to the lb., according to
the type of meat, plus approx. 20
minutes, adjusting length of time as
roasting proceeds, to obtain the re-
quired result. Alternatively, roasting
time can be calculated by the height
of the joint. Calculate approx. 10-12
minutes per centimeter height of
meat.
Roasting
30
