Roasting
Roasting functions
For baking you can use:
–Convention Bake
–Surround
Roasting tips
–The larger the cut of meat to be roasted, the lower the temperature should be.
The roasting process will take a little longer, but the meat will be cooked evenly and the outside will become crisp.
Roasting in a covered pot When roasting in a covered pot, increase the recipe temperature by 70 °F (20 °C).
Season the meat and place it in the pot. Add some butter, margarine or a little oil and about ½ cup of water when roasting a large piece of meat or roasting poultry with a high fat content.
Roasting on the rack
Use the rack with the roasting pan inserted below. Add a little oil to very lean meat or place a few strips of bacon on top to help retain moisture. Place a little water in the roasting pan below the meat to catch drippings.
Roasting poultry
For crispy skin, baste the poultry ten minutes before the end of cooking with salt water.
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