-30-
•
Place whole poultry on the lower wire rack breast-side down, turn after 2/3 of the specified
time.
•
For duck or goose, pierce the skin on the underside of the wings. This allows the fat to run
out.
•
How to tell when the roast is ready. Use a meat thermometer (available from specialist
shops) or carry out a “spoon test”. Press down on the roast with a spoon. If it feels firm, it
is ready. If the spoon can be pressed in, it needs to be cooked for a little longer.
•
The roast is too dark and the crackling is partly burnt. Check the shelf height and
temperature.
•
The roast looks good but the juices are burnt. Next time, use a smaller roasting dish or add
more liquid.
•
The roast looks good but the juices are too clear and watery. Next time, use a larger
roasting dish and use less liquid.
•
Steam rises from the roast when basted. This is normal and due to the laws of physics. The
majority of the steam escapes through the steam outlet. It may settle and form
condensation on the cooler switch panel or on the fronts of adjacent units.