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We recommend roasting leaner cuts in a
roasting pan with a lid. The meat will
be more succulent.
• All types of meat which are supposed to be
browned or form a crust or crackling can
be roasted in a roasting pan without a
lid.
The information given in the following
tables is for guidance only.
•
We recommend meat and fish weighing
1 kg or more for roasting in the oven.
• To prevent escaping meat juices or fat from
burning on to the pan, we recommend
placing some liquid in the roasting
cookware.
• If required, turn the roast after 1/2 - 2/3 of
the cooking time.
• Use the cooking juices to baste large roasts
and poultry several times during the
cooking time. This will give better roasting
results.
Hints and tips when using
the grill
• Most foods should be placed on the grid in
the grill pan to allow maximum circulation
of air and to lift the food out of the fats and
juices.
• Adjust the grid and grill pan runner position
to allow for different thicknesses of food.
• Position the food close to the element for
faster cooking and further away for gentler
cooking.
• Food should be thoroughly dried before
grilling to minimise splashing. Brush lean
meats and fish lightly with a little oil or
melted butter to keep them moist during
cooking.
• Accompaniments such as tomatoes and
mushrooms may be placed underneath the
grid when grilling meats.
• When toasting bread, use the shelf in the
top position with the grid in the ‘high’
position.
• Preheat the grill on a full setting for a few
minutes before sealing steaks or toasting.
Adjust the heat setting and the shelf as
necessary during cooking.
• The food should be turned over during
cooking as required.
• When using the centre section grill, ensure
food is placed centrally on the grilling grid
directly beneath the grill element.
Warning!
Always grill with oven door closed
Hints and tips when using
the top oven
• Arrange the shelves in the required
positions before switching the oven ON.
Shelf positions are counted from the
bottom upwards.
• There should always be at least 2.5cm (1”)
between the top of the food and the
element. This gives best cooking results and
allows room for rise in yeast mixtures,
Yorkshire puddings etc. When cooking
cakes, pastry, scones bread etc., place the
tins or baking trays centrally on the shelf.
• Ensure that food is placed centrally on the
shelf and there is sufficient room around the
baking tray/dish to allow for maximum
circulation.
• Stand dishes on a suitably sized baking tray
on the shelf to prevent spillage onto the
oven base and to help reduce cleaning.
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