16
Roasting – Mini oven
Roasting with Conventional
heat
t
❑
Follow the steps above. With fatty meat
125 – 250 ml (4 – 8floz) of water can be
poured into the roasting pan.
❑
Baste the meat if desired.
❑
Place in a cold oven to save energy or
pre-heat if desired.
Casseroling or pot-roasting in a covered
dish:
❑
Some meats should be prepared in
liquid in a covered casserole. This type
of cooking is suitable for less tender
cuts of meat.
❑
Place the casserole on the wire shelf at
a suitable shelf position.
Cooking tips:
❑
Only use ovenproof cookware.
❑
Extra large Turkeys and joints can be
placed directly in the universal pan and
not on the wire shelf.
❑
Cover large Turkeys with foil during
cooking. Remove foil during the last
hour.
Roasting – Main oven
❑
Whole poultry should be turned after
approx. two-thirds of the cooking time
has elapsed. With duck and goose,
pierce the skin under the wings to allow
excess fat to drain off.
❑
After the end of the selected roasting
time and with the oven switched OFF,
leave the roast in the closed oven for
approx. 10 minutes.
