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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 L
When roasting in a covered pot,
increase the recipe temperature by
70°F (20°C).
Season the meat and place in the pot.
Add some butter or margarine or a little
oil. Add about 1/2 cup of water when
roasting a large piece of meat or roast
-
ing poultry with a high fat content.
Roasting on the rack K
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 on the rack below
the meat to catch drippings.
Roasting poultry
For crispy skin, baste the poultry ten
minutes before the end of cooking with
salt water.
Roasting
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