Fisher & Paykel DI1203 manual Cooking charts, Roasting, Tips for successful roasting

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Cooking charts

Roasting

Your Galaxy oven is equipped to handle a variety of roasts.

Tips for successful roasting

When cooking large cuts of meat, times and temperatures are based on 30 minutes per

500 g/1 lb. Times and temperatures given below are guidelines and small adjustments may be necessary.

Roasting times will be affected by the shape, size and temperature of the meat being roasted. Meat with a bone will cook more quickly than a boneless roast.

Do not add water to your roast, as this steams the meat.

For perfect results, use a meat probe or a meat thermometer.

Let all roast meats and poultry stand for 10-15 minutes at the end of cooking before carving. This allows the meat fibres to relax. Fewer juices will be lost when it is cut and the meat will be juicier and more tender. To keep the meat warm, cover with foil.

The meat will continue to cook during standing, so allow for this in your calculations (this is particularly important if you want a rare or medium rare roast).

Roasting can be achieved with a range of cooking functions. FAN BAKE , FAN FORCED , BAKE and FAN GRILL can all be used for roasting, each giving unique results.

Meats roasted on FAN GRILL cook and brown in a rotisserie style. Radiant heat sears the outside surface while the inside remains tender and juicy. You do not need to preheat the oven on FAN GRILL .

BAKE is the traditional function for roasting. Cook one tray at a time.

FAN FORCED is perfect for roasting when you also need to cook other dishes on another shelf position.

FAN BAKE tends to brown and cook faster than BAKE .