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CONVENTIONAL ROAST
Default temperature ..........200°C
"CONVENTIONAL ROAST" is a
conventional roasting programme for
traditional recipes.
Use this function for:
– pot roast,
– brisket,
– stew.
The recommended position is the 2
nd
runner from the bottom.
Roasting tips
–
Always install the grease filter in the
back of the oven before roasting.
–
The larger the cut of meat to be
roasted, the lower the temperature
that should be used.
The roasting process will take a little
longer, but the meat will be cooked
evenly and the outside will become
crisp.
–
Use the roast probe for accurate
cooking temperatures and best
results.
Roasting in a covered pot
When roasting in a covered pot,
increase the recipe temperature by
20 °C.
Season the meat and place it in the pot.
Add some butter, margarine or a little
oil and about 1/2 cup of water when
roasting a large piece of meat or
roasting poultry with a high fat content.
Roasting on the rack
Use the rack with the roasting pan
inserted below. Add a little oil to very
lean meat or place a few strips of
bacon on top to help retain moisture.
Place a little water in the roasting pan
below the meat to catch drippings.
Roasting poultry
For crispy skin, baste the poultry ten
minutes before the end of cooking with
salt water.
ROAST
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