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Roasting
The wireless food probe will be
damaged by the speed oven.
Only use the wired food probe in the
speed oven.
Always observe USDA/CFIA food
safety guidelines.
Tips for roasting
- Preheating the oven is only required
when roasting beef sirloin and fillet.
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 cavity 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
streaky 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 (4.5–6.5 lbs/2–3 kg)
and fatty poultry, add about 1/2 cup
(1/8 liter) of water to the dish.
112
- 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.
Selecting the cooking duration
Check whether the food is cooked
shortly before the end of the specified
cooking duration.
Tips
- For frozen meat, increase the cooking
duration by approx. 10 minutes per lb
(20 minutes per kg).
- Frozen meat weighing less than
approx. 3.3 lb (1.5 kg) does not need
to be defrosted before roasting.
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