R O A S T I N G
Your Astro oven is equipped to handle a variety of roasts - from a succulent leg of lamb to the trimmed Christmas turkey (refer to Cooking Options on pages 6 & 7).
Tips for successful roasting
A large piece of meat requires fewer minutes per 500g/1lb than a smaller piece. Roasting times will be affected by the shape and size of the meat being roasted. Meat with a bone will cook more quickly than a rolled roast.
Don’t add water to your roast, as this has a steaming effect. For perfect results, use a meat probe or meat thermometer.
The internal temperature of the meat will continue to rise during standing, so allow for this in your calculations (this is particularly important if you want a rare or medium rare roast).
It’s a good idea to let all roast meats stand for
Warning: Do not place aluminum foil or dishes with reflective qualities on the oven bottom as this will cause a heat build up which will result in irreversible damage to the enamel.
INSPIRATION
Roasted Peppers Stuffed with Mushrooms
2 large red peppers
2 large yellow peppers
Filling |
|
2 T olive oil | 2 T olive oil |
1 large onion, finely chopped | 50g mushrooms, sliced thickly |
2 cloves garlic, crushed | 50g pinenuts |
400g can tomatoes | 1 T fresh basil, roughly torn |
2 T tomato paste | 50g pitted black olives |
1 t sugar | 50g shredded parmesan cheese |
salt and ground black pepper |
|
To roast the peppers, halve lengthways and deseed.
Place cut side down on a baking tray at 200°C for 15 minutes.
Make the filling by gently frying the onion and garlic in the oil
until softened and lightly coloured. Add tomatoes, tomato paste and seasonings; cook uncovered
Sauté mushrooms in second measure of oil until soft.
Add mushrooms, pinenuts, basil and olives to tomato mixture.
Place peppers in ovenproof dish and fill with tomato mixture sprinkle with Parmesan cheese. Bake for
Lemon and garlic leg of lamb is a quick and tasty roast. Peel and slice cloves of garlic. Make knife holes in the meat to push the clove pieces into and drizzle with lemon juice. For best results, prepare in the morning and leave to marinate in the fridge. Roast the lamb on Fan Grill at 180°C for 90 minutes.