To Reheat / Cook by Sensor Reheat / Auto Menu
10.BEEF RARE /
11.BEEF MEDIUM (750 g - 3.0 kg)
●Select roasts that are even in shape, if not, tie roasts with string to aid with even cooking.
●Place the beef fat side down on Low Rack, with a shallow dish underneath to collect drips.
●Turn the beef approximately halfway through cooking time.
●At the completion of cooking, wrap in aluminium foil and allow to stand for
12. BEEF MEDIUM AND BAKED VEGETABLES
(750 g - 3.0 kg (meat only))
●Select roasts that are even in shape, if not, tie roasts with string, to aid in even cooking.
●Place beef fat side up on Low Rack with a shallow dish underneath to collect the drips.
●Cut vegetables into even sized pieces.
●For roasts weighing more than 1.1 kg, position potatoes around the outside of the rack. Brush with melted butter or oil. and softer vegetables such as pumpkin and sweet potato after 1/3 of the cooking time is complete.
●There is no need to turn the meat or vegetables during the cook time. Vegetables may require basting halfway through the cooking time.
●At the completion of the cooking time, wrap the beef in aluminium foil and allow to stand for
13.LAMB (750 g - 3.0 kg)
●Place the lamb fat side down on Low Rack. with a shallow dish underneath to collect drips.
●Turn the lamb over approximately halfway through cooking time.
●At the completion of the cooking time, wrap the meat in aluminium foil and allow to stand for
●Boneless roasts may require an additional
14.LAMB AND BAKED VEGETABLES
(750 g - 3.0 kg (meat only))
●Place lamb fat side up on Low Rack with a shallow dish underneath to collect the drips.
●Cut vegetables into even sized pieces.
●For roasts weighing more than 1.4 kg place potatoes around the outside of the rack. Brush with melted butter or oil. Add softer vegetables such as pumpkin and sweet potato after 1/3 of the cooking time is complete.
●At the completion of the cooking time, wrap the lamb in aluminium foil and allow to stand for 10 minutes before carving.
15.PORK (750 g - 3.0 kg)
●Select roasts that are uniform in shape, if not, tie roasts with string, to aid with even cooking.
●Place the pork crackling side up on Low Rack with a shallow dish underneath to collect drips.
●For crispy crackling, score rind, brush with oil and sprinkle with salt.
●There is no need to turn the pork during the cooking time.
●At the completion of cooking time, wrap the pork in aluminium foil and allow to stand for
16.PORK AND BAKED VEGETABLES
(750 g - 3.0 kg (meat only))
●Select roasts that are uniform in shape, as this will produce the most evenly cooked result.
●Place crackling side up on Low Rack with a large shallow dish underneath to collect the drips.
●For crispy crackling, score rind, brush with oil and sprinkle with salt.
●Prepare vegetables and cut into even sized pieces.
●For roasts weighing more over 1.2 kg, place potatoes around the outside of the rack. Brush with melted butter or oil. Add softer vegetables such as pumpkin and sweet potato after 1/3 of the cooking.
●There in no need to turn the meat or vegetables during the cook time. Potato may require additional basting halfway through cooking time.
17.CHICKEN (750 g - 3.0 kg)
●To keep chicken in shape during cooking, truss or tie the legs of the bird together.
●Place the chicken breast side up on Low Rack, with a shallow dish underneath to collect the drips.
●If desired, brush the chicken with oil or melted butter and sprinkle with herbs.
●There is no need to turn the chicken during the cooking time. If desired, baste the chicken halfway through cooking.
●At the completion of cooking, wrap the chicken in aluminium foil and allow to stand for
Operation & Hints
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