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Roasting
When roasting, use the convection grill(
modes.
TIP:
• Use heat resistant dishes when roasting (follow manufacturer's
instructions).
• Stainless steel roasting pans are only of limited use, as they
reflect the heat to a very large extent.
• When using dishes with plastic handles, ensure that the handles
are heat resistant (follow manufacturer's instructions).
• Large items for roasting or a number of items can be placed
directly on the deep pan or on the shelf above the deep pan (e.g.
turkey, goose, 3~4 chickens).
• Lean meat should be roasted in a roasting tray with a lid (e.g.
deep frozen meat). This keeps the juices in the meat.
• For cooking crispy crusts or bacon, a casserole with no lid should
be used (e.g. pork, minced meat, lamb, mutton, duck, chicken,
poultry meat, game birds).
TIP:
• Clean the oven as soon as possible after use if you are roasting in
an open-topped tin. It is easier to remove fat splashes when the
oven is still warm.
WARNING
Allow the oven to cool down enough to ensure there is no risk of
burning yourself.
), conventional heat(
41
)
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