27
TIPS FOR ROASTING AND GRILLING
The table does not contain
information for the weight of the
joint.
For small roasts, select a higher temperature and a shorter cooking time. For
larger roasts, select a lower temperature and a longer cooking time.
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 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 add less liquid.
The roast is not well-done enough.
Carve the roast. Prepare the gravy in the roasting dish and place the slices of
roast meat in the gravy. Finish cooking the meat using the microwave only.
BAKES, GRATINS, TOAST WITH
TOPPINGS
•
The values in the table apply to food placed in a
cold oven.
•
For bakes, potato gratins and lasagne, use a
microwaveable, heat-resistant ovenproof dish 4 to
5cm deep
•
Place the bake on the lower wire rack.
•
Leave bakes and gratins to cook in the oven for a
further 5 minutes after switching off.
•
Cheese on toast: Pretoast slices of bread.
Bakes, gratins, toasts
Accessories
Type of
heating
Temperature
°C, grill
setting
Microwave
power in
watts
Cooking time
in minutes
Bake, sweet, approx. 1.5 kg*
Ovenware without lid
140-160
300
25-35
Savoury bake, made with cooked
ingredients, approx. 1 kg*
Ovenware without lid
150-160
700
20-25
Lasagne, fresh*
Ovenware without lid
200-220
300
25-35
Potato gratin made from raw
ingredients, approx. 1.1 kg*
Ovenware without lid
180-200
700
25-30
Toast with topping, 4 slices**
-
3
-
8-10
* Lower wire rack ** Higher wire rack
