Roasting
50
Always observe USDA/CFIA food
safety guidelines.
Tips for roasting
- You can use all dishware made from
temperature-resistant materials, e.g.,
roasting dishes, roasting pans with
lid, ovenproof glass dishes, roasting
bags, dishes made from earthenware
or cast iron, the universal tray, wire
rack, and/or anti-splash insert (if
available) on top of the universal tray.
-
Preheating
the oven is only required
when preparing roast beef and fillets.
Preheating is generally not necessary.
- Use a
closed cooking container
for
roasting meat, such as a roasting
dish. The meat will stay succulent.
The oven compartment will also stay
cleaner than when roasting on the
wire rack. It ensures that enough
stock remains for making gravy.
- If you are using a
roasting bag
,
follow the instructions on the
packaging.
- If you are using the
wire rack
or an
open cooking container
for roasting,
you can add a little fat or oil to very
lean meat or place a few strips of
bacon on the top.
-
Season
the meat and place in the
cooking container. Dot with butter or
brush with oil or cooking fat. For large
lean cuts of meat (4–6 lb/2–3 kg) and
fatty poultry, add about 1/2 cup
(1/8 liter) of water to the dish.
- Do not add too much liquid during
cooking as this will hinder the
browning
process. Browning only
occurs towards the end of the
cooking duration. Remove the lid
about halfway through the cooking
duration if you want a more intensive
browning result.
- At the end of the program, take the
food out of the oven, cover it, and
leave to
stand
for about 10 minutes.
This helps retain the juices when the
meat is sliced.
- For a crisp finish, baste
poultry
10 minutes before the end of the
cooking duration with slightly salted
water.
Selecting the temperature
As a general rule, select the
temperature given in the
corresponding recipe.
For large pieces of meat, do not
choose a temperature that is too
high. The roasting process will take
longer, but the meat will cook through
evenly and the skin or crackling will
not be too thick.
When roasting on the Wire Rack, set
a temperature approx. 50°F (10°C)
lower than for roasting in a covered
cooking container.
Содержание HR 1124-3 AG
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