•We recommend roasting leaner cuts in a roasting pan with a lid. The meat will be more succulent.
•All types of meat which are supposed to be browned or form a crust or crackling can be roasted in a roasting pan without a lid.
The information given in the following tables is for guidance only.
•We recommend meat and fish weighing 1 kg or more for roasting in the oven.
•To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting cookware.
•If required, turn the roast after 1/2 - 2/3 of the cooking time.
•Use the cooking juices to baste large roasts and poultry several times during the cooking time. This will give better roasting results.
Hints and tips when using the grill
•Most foods should be placed on the grid in the grill pan to allow maximum circulation of air and to lift the food out of the fats and juices.
•Adjust the grid and grill pan runner position to allow for different thicknesses of food.
•Position the food close to the element for faster cooking and further away for gentler cooking.
•Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist during cooking.
•Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats.
•When toasting bread, use the shelf in the top position with the grid in the ‘high’ position.
•Preheat the grill on a full setting for a few minutes before sealing steaks or toasting. Adjust the heat setting and the shelf as necessary during cooking.
•The food should be turned over during cooking as required.
•When using the centre section grill, ensure food is placed centrally on the grilling grid directly beneath the grill element.
Warning!
Always grill with oven door closed
Hints and tips when using the top oven
•Arrange the shelves in the required positions before switching the oven ON. Shelf positions are counted from the bottom upwards.
•There should always be at least 2.5cm (1”) between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc., place the tins or baking trays centrally on the shelf.
•Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation.
•Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning.
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