Electrolux EKC60752 Using the roasting thermometer, Roasting, Put in the food from a cold oven

Roasting

Roasting in the oven is convenient and practical with both TOP AND BOTTOM HEATING and HOT AIR. Beef steaks, such as roast beef and fillets, are juiciest when cooked at 125°C, but take a little longer time than at a higher oven temperature. Choose an oven-proof dish with low edges into which the roast just fits, this avoids the stock from drying in. Roasting a ham often results in alot of stock. Therefore use a large roasting dish or roasting pan and be careful when removing it from the oven.

If you use a roasting bag, cut a hole in one corner before putting it in the oven. This decreases the risk of burns from hot steam when the bag is opened.

Using the roasting thermometer

Be careful not to burn yourself on the heating coils in the top of the oven, or on the oven step units when you connect or disconnect the contact to the roasting thermometer. Use oven gloves.

The roasting thermometer tolerates temperatures of between 30 and 99°C. Before starting the oven, remove the cover cap that protects the thermometer outlet from dirt. Use only the original thermometer and make sure that no part of the thermometer comes into contact with the top heating element.

For the best result, the tip of the thermometer must be in the centre of the steak which heat reaches last. Oven heat influences the thermometer, therefore the whole tube must be inside the meat. Remember that the thermometer can show the wrong temperature if it comes into contact with fat or bone.

Put in the food from a cold oven.

45