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Roasting – Mini oven
Roasting with Follow the steps above. With fatty meat
conventional heat
/
125 – 250 ml (4 – 8floz) of water can be poured into
the roasting pan.
Baste the meat if desired.
Place in a cold oven to save energy or pre-heat if
desired.
Casseroling or pot-roasting Some meats should be prepared in liquid in a
in a covered dish covered casserole. This type of cooking is suitable
for less tender cuts of meat.
Place the casserole on the wire shelf at a suitable
shelf position.
Cooking tips Only use ovenproof cookware.
Extra large turkeys and joints can be placed directly
in the roasting pan and not on the wire shelf.
Cover large turkeys with foil during cooking.
Remove foil during the last hour.
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