Safety and Instruction Manual
13
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Roasting
• Lining the bottom of the bowl with foil will help to catch any drippings from
the roast.
• Use a low rack to let hot air circulate freely.
• The propelled hot air of the convection oven cooks meat evenly and seals in
any juices. A meat thermometer is recommended.
• Without a meat thermometer, follow the time temperature table included in
the booklet, or follow a chart given for a regular oven and simply subtract
25
o
C.
Roast whole chicken
• Rinse chicken thoroughly and add desired seasoning.
• Spices such as garlic, black pepper and salt are suggested.
• Before roasting, allow seasoning to penetrate for a few hours.
• The base of the bowl can be lined with aluminium foil to catch drippings.
• Roast for approximately 30 minutes per 1kg at 200
o
C.
Whole roasts
• With the fatty portion facing upward put meat directly on low rack.
• Put seasoning to your tastes. Insert meat thermometer.
• Temperature for roasting is usually 25
o
C less than for regular or
conventional roasting.
• Cooking time depends on type and size of roast.
Note:
the process of cooking and cooking time may vary, depending on depth
and size of mixture or preparing dish.
