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The table does not contain
specifications for the weight of the
roast
Select the next lowest weight from the instructions and extend
the time.
How can you tell when the roast is
ready.
Use a meat thermometer (available from specialist stores) or
implement a spoon test". Press a spoon onto the roast. If it
feels firm, it is ready. If it can be pressed in, it needs to be
cooked for a little longer.
The roast looks good, but the
sauce is burnt.
Next time, use a smaller roasting dish and add more liquid.
The roast looks good, but the
sauce is too light and watery.
Next time, use a larger roasting dish and add less liquid.
The microwave setting was
switched on. The roast is not
cooked through.
Carve the roast, prepare the sauce in the roasting pan, place
the meat slices into the sauce and finish off the cooking using
the microwave setting only.
Next time, use the microwave function from the start of the
cooking process. Use a meat thermometer and leave the
finished roast to stand in the oven for a further 10Ăminutes.
The times given apply to dishes placed in a cold oven.
The temperature and baking time depend on the
consistency and amount of the mixture. This is why
temperature ranges are given in the tables. Begin with
the lower temperature and, if necessary, use a higher
setting the next time, since a lower temperature
allows more even browning.
More information can be found in the Baking tips"
section which follows the tables.
Always place the cake tin in the centre of the wire
rack.
Advice on roasting
and grilling
Cakes and pastries
About the tables