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• When baking pastry, browning is most successful
when you use metallic bakeware as opposed to
glass or ceramic.
• Both the convection bake, roast and the rotisserie
functions create the finest tastes in meats and
poultry with minimal ingredients and simple
preparation. One easy rule of thumb to create a
quick and easy meal is to match a type of meat,
poultry or fish with complementary fresh herbs, a
touch of olive oil, and some salt and pepper. Simply
chop some garlic and a handful or two of a fresh
herb, and mix with some olive oil. Rub on the meat
or fish and allow to marinate if time allows (for at
least a half hour).
Either way, right before placing item in the oven,
sprinkle with salt and pepper.
Some examples of potential flavor
combinations are:
Poultry: rosemary, thyme, basil, garlic, lemon
Beef: oregano, rosemary, thyme, mustard, garlic
Lamb: rosemary, garlic
Pork: sage, garlic
Fish: cilantro, basil, citrus
You may not want to use all of the ingredients listed for
each category. Experiment – the key is to use ingredients
and flavors that appeal to your taste.
BRINING
Brining leaner cuts of meat such as poultry, turkey, and
pork in a saltwater solution produces juicier roasts and
rotisserie. The difference between brined and non-brined
meats is very noticeable. If you have the time it is
definitely recommended.