Roast with Crackling
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Recommended for all larger pieces of meat with rind which need to be succulent inside and
get a crispy brown finish on the outside, such as roast with crackling, knuckle of pork, belly
of pork, and baked ham.
Preheat Load Set CT Steaming Score
Pan fried Crisp
Hold
Continue
with Transfer
Cooking Parameters
light dark
Choose a lighter searing setting for cured
roast with crackling or honey-marinated
pork.
rare well done
Select “rare” for cured baked ham. “Well
done” for belly of pork, roast pork, suckling
pig, knuckle of veal, and pork.
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