Roasting Recommendations
We recommend the following settings
for roasting in the oven:
– Auto Roast
– Top & Bottom Heat
Always remember to install the
grease filter in the back of the oven
before roasting.
Roasting in a covered pot is recom-
mended because:
– It ensures sufficent juices remain to
make gravy.
– The oven stays cleaner.
The following containers are suitable:
Roasting pans, heat-resistant glass,
Aluminum foil, earthenware.
Make sure that the pot and lid have
heat resistant handles.
Place the covered pot on the rack.
Do not place the pot on the oven
floor.
The meat should be put into a cold
oven.
Exception:
Pre-heat the oven to the
desired temperature when cooking
roast beef.
Use roasting level 1 for roasting large
cuts of meat.
Use roasting level 2 when roasting
poultry weighing up to 2 lbs (1 kg), or a
smaller cut of meat, or fish.
When using "Convection" or "Auto
Roast" a temperature of approximately
70°F/40°C lower can be used than
when roasting in the "Top & Bottom
Heat" mode.
The larger the cut of meat to be
roasted, the lower the temperature that
should be used.
When roasting more than 6 lbs (3 kg),
select a temperature about 20°F/10°C
lower than the one given in the "Roast-
ing Recommendations" chart.
The roasting process will take a little
longer, but the meat will be cooked
evenly and the exterior will become
crisp.
For roasting directly on the rack
K
,
the temperature needs to be about
40°F/20°C lower than when roasting in
a covered pot
L
.
The roasting time will depend on the
type of meat, the size, and the thick-
ness of the cut.
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