STOVES Sterling R1100E, User And Installation Instructions Manual

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USING THE MULTIFUNCTION OVEN/GRILL
Roasting Guide
Roasting times depend on the weight,
shape and texture of the meat and
personal preference. In order to
calculate the roasting time, weigh the
meat or poultry,
including the stuffing ,
and follow the times given below.
Frozen meat must be thoroughly
thawed before cooking. For large
joints, it is advisable to thaw
overnight.
Frozen poultry must be thoroughly
thawed before cooking. The time
required depends on the size of the
bird - eg: a large turkey may take up
to 48 hours to thaw.
When cooking stuffed meat or poultry,
calculate the cooking time from the
total weight of the meat plus the
stuffing.
Cooking joints in foil, covered
roasters, lidded casseroles, or
roasting bags will help to reduce
meat shrinkage, give a more moist
result and may reduce fat splashing.
However, a slightly longer cooking
times will be required,
add 5 - 10
minutes per 450g (1lb) to the
calculated cooking time. When using
roasting bags do not exceed the
temperatures recommended by the
manufacturer, and do not allow the
roasting bag to touch the sides or top
of the oven.
Use of a trivet with the roasting tin
will reduce fat splashing during open
roasting, and will help to keep the
oven interior clean.
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The use of a roasting tin larger then
that supplied is not advised, as this
may impair performance and lead to
extended cooking times. •
Meat joints (including chicken)
should be roasted at 180 - 200°C
Conventional/ 160 - 180°C Fanned for
20 - 30 mins per 450g/1lb, plus 20
minutes on shelf position 2.