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Roasting
Using the ROAST function will give you a tender and juicy roast that is full of flavour.
Place the meat on the grill/roast system on a shelf so that the top of the roast is in the centre
of the oven or lower.
Tender cuts should be cooked at a high temperature quickly, while tougher cuts require a
lower temperature for a longer time.
Use the meat probe for perfect results – it takes the guesswork out of telling when your roast
is done. See the instructions on ‘Using the meat probe’.
Thick pieces of meat take longer to cook than thin pieces of the same weight.
Boneless, rolled or stuffed roasts take longer to cook than roasts containing bones.
Poultry should always be well cooked with the juices running clear at an internal temperature
of 75°C.
Roasting uses dry heat. Don’t add water to your roast as this has a steaming effect.
Vegetables are excellent cooked on ROAST. You can also place them around meat on the grill/
roast system. Do this partway through cooking a large piece of meat which takes longer than
two hours to cook, so that you do not overcook the vegetables. Note that the vegetables will
brown and cook more slowly if they have missed the initial searing stage.
In ROAST function, the initial searing is too hot for roasting bags. Use TRUE AERO, AERO BAKE
or BAKE if you are using roasting or oven bags and follow the manufacturer’s guidelines.
Grilling
Using the GRILL, MAXI GRILL and AERO GRILL functions gives you a healthier alternative to
frying. It is also a great way to cook vegetables. AERO GRILL is especially suitable for foods that
you might normally pan-fry, barbecue or rotisserie. Always grill with the oven door completely
closed. Note that power levels are expressed as a percentage from LO (50% power) to HI (100%
power) in GRILL and MAXI GRILL functions. Most grilling is carried out on HI, but you may want
to reduce the heat to suit your needs. We recommend that you place food on the three-piece
grill/roast system. In GRILL and MAXI GRILL, best results may be achieved by preheating the
griller for about five minutes before you begin cooking.
If you use glass or ceramic dishes and pans, be sure that they can withstand the high
temperature of the grill.
To prevent food sticking, spray the grid with a light coating of non-stick cooking spray.
To avoid piercing the meat and letting juices escape, use tongs or a spatula when you turn the
meat halfway through the cooking time.
Using your oven