Tips for roasting and grilling
The table does not contain information for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How | to | tell | when | the roast is readyUse. | a meat | thermometer | (available from specialist shops) or | |||||||||||||||||
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| out | a | •spoon | test". | Press down | on | the roast with a sp | |||||||
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| If it | feels | firm, | it | is | ready. If | the spoon | can | be pressed in, | |||||||
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| needs | to | be cooked for a little longer. |
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The | roast | is | too | dark and | the |
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crackling |
| is | partly | burnt. |
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The | roast looks good but the juicesNext time, | use | a | smaller | roasting | dish | or | add | more | liquid. | ||||||||||||||
are | burnt. |
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The | roast | looks good but | the | juicesNext |
| time, | use | a | larger | roasting | dish | and | use | less | liquid. | |||||||||
are | too | clear and | watery. |
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Steam rises from the roast when This is normal and due to the laws of physics. The majority
basted.the steam escapes through the steam outlet. It may settle an form condensation on the cooler switch panel or on the front adjacent units.
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