16
Roasting – Mini oven
Roasting with Conventional
heat
t
❑ Follow the steps above. With fatty meat
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 in a covered
dish:
❑ Some meats should be prepared in
liquid in a 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 universal pan and
not on the wire shelf.
❑ Cover large Turkeys with foil during
cooking. Remove foil during the last
hour.
Roasting – Main oven
❑ Whole poultry should be turned after
approx. two-thirds of the cooking time
has elapsed. With duck and goose,
pierce the skin under the wings to allow
excess fat to drain off.
❑ After the end of the selected roasting
time and with the oven switched OFF,
leave the roast in the closed oven for
approx. 10 minutes.
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