ROAST

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.

Use the roast probe for accurate cooking temperatures and best results.

Roasting in a covered pot

When roasting in a covered pot, increase the recipe temperature by 35 °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 poultry ten minutes before the end of cooking with salt water.

38

Page 38
Image 38
Miele H 4784 BP, H 4786 BP Roasting tips, Roasting in a covered pot, Roasting on the rack, Roasting poultry