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ROASTING
Your AeroTech
TM
oven is equipped to handle a variety of roasts - from a succulent leg of lamb to a standing rib roast and of
course, the Thanksgiving turkey.
ROAST
To make the perfect roast easier, Fisher & Paykel have developed Roast. This mode provides you with the ability to effortlessly
cook delicious roasts with or without the cooking probe.
Roast is a two step program. It has an initial 20 minute searing stage to brown the roast and
caramelize the meat juices, then a reduction to your set temperature for the remainder of the
cooking period, producing a tender and juicy roast that is full of flavor.
Place the meat on the broiling system on a shelf so that the top of the roast is in center of the oven.
The initial searing is too hot for ‘roasting bags’. Use TrueAero, AeroBake, or Bake if you are using roast or oven bags and follow
the manufacturer’s guidelines.
Select Roast using the oven mode dial. Select the temperature.
When using the Roast mode, there is no need to preheat the oven.
Little browning takes place after the initial 20 minute searing.
Use Automatic/Delayed Start Cooking if you want your oven to automatically turn on/off.
Remove the meat from the oven when cooking has completed. Turn the oven mode and temperature dials to off.
For suggested times and temperatures see the chart on page 31.
Tips for a Successful Roast
Tender cuts should be cooked at a high temperature quickly, while tougher cuts require a lower temperature for a longer time.
For perfect results use the meat probe to take out the guess work.
Placing the meat on the wire broiling rack allows hot air to circulate around it and gives more even browning.
Thick pieces of meat take longer to cook than thin pieces of the same weight. Meat cooks by absorbing heat from the
outer surface to the middle. The thicker the meat the longer it will take to cook.
Roasts containing bones cook more quickly than boneless or rolled roasts due to the bone conducting heat throughout the
meat. Stuffed roasts will take longer to cook.
Selecting the cooking time for your roast depends on your personal preference. Meat taken straight from the refrigerator will
take longer to cook.
Poultry should always be well cooked with the juices running clear.
The internal temperature of the meat continues to rise by 5-15°F (2-8°C) after you have removed it from the oven so allow for
this in your calculations. The higher the oven temperature used, the greater the rise will be.
Roasting is a method of cooking meat that uses dry heat. Don’t add water to your roast as this has a steaming effect.
Vegetables are excellent cooked on Roast. Clean and cut them into large chunks, coat lightly with oil, season and place in a
single layer on the greased glass tray. Select Roast using the oven mode dial and 340°F (170°C). Place in the oven
on a shelf in position 8. You do not need to pre heat the oven. Cook for 35 – 45 minutes, depending on size and type
of vegetable, until golden brown and tender. Vegetables can be placed on the broiling system, around meat if they
are going to take approximately the same length of time to cook. Longer than about 1hour 15mins will over cook the
vegetables so put them in the oven part way through cooking a large piece of meat. The vegetables will brown more slowly
if they have missed the initial searing stage of the Roast function so allow plenty of time to cook them thoroughly, up to
2 hours at 320-340°F (150-170°C).