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Cooking guide
ROASTING
Use Fan Grill to roast whole chicken.
For other meats use Bake for a succulent juicy flavoursome roast.
Boneless, rolled or stuffed roasts take longer than roasts containing bones.
Poultry should be well cooked with the juices running clear and an internal temperature of 75°C.
For crispy crackling first sear the Pork at a high temperature, then lower the temperature to
complete the cooking.
If multi-shelf cooking (eg if roasting meat on one shelf and vegetables on another) use Fan
Forced.
Cook larger cuts of meat for longer at a lower temperature. The meat will cook more evenly.
Always roast meat fat side up. That way, basting may not be required.
Always rest the meat for at least 10 minutes after roasting to allow the juices to settle. Remember
the meat will continue to cook for a few minutes after removing it from the oven.
Shelf Position Guide
Place the meat on a shelf so that the meat is in the centre of the oven or lower.
GRILLING
This is a healthier alternative to frying.
Always grill with the oven door completely shut.
If you use glass or ceramic pans, be sure they can withstand the high temperatures of the grill.
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the meat
halfway through cooking.
Brush meat with a little oil to help keep the meat moist during cooking. Alternatively marinade
the meat before grilling (but be aware that some marinades may burn easily).
Where possible grill cuts of meat of a similar thickness at the same time. This will ensure even
cooking.
Always keep a close watch on your food while grilling to avoid charring or burning
Shelf Position Guide
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
Thicker cuts of meats should be grilled on lower shelves or at a lower grill setting to ensure even
cooking.
REHEATING
Use Bake or Fan Bake to reheat food.
Always reheat food to piping hot. This reduces the risk of contamination by harmful bacteria.
Never reheat a food more than once.