Roasting
71
Tips for roasting
–
Pre-heating
the oven compartment
is only required when roasting beef
sirloin joints and fillet. Pre-heating is
generally not necessary.
– Use a
closed roasting dish
for
roasting meat, such as an oven dish.
The meat stays succulent. The oven
compartment will also stay cleaner
than when roasting on the rack. This
ensures that sufficient stock remains
for making gravy.
– If you are using a
roasting bag
,
follow the instructions on the
packaging.
– If you are using the
rack
or an
open
roasting dish
for roasting, you can
add a little fat or oil to very lean meat
or place a few strips of streaky bacon
on the top.
–
Season
the meat and place in the
roasting dish. Dot with butter or
margarine or brush with oil or cooking
fat if necessary. For large lean cuts of
meat (2–3 kg) and fatty poultry, add
about 1/8 l of water to the dish.
– Do not add too much liquid during
cooking as this will hinder the
browning
process. Browning only
occurs towards the end of the
cooking duration. Remove the lid
about halfway through the cooking
duration if a more intensive browning
result is desired.
– At the end of the programme, take
the food out of the oven
compartment, cover it and leave to
stand
for about 10 minutes. This
helps retain juices when the meat is
carved.
– For a crisp finish, baste
poultry
10 minutes before the end of the
cooking duration with slightly salted
water.
