Roasting Recommendations
We recommend the following settings
for roasting in the oven:
– Auto Roast
– Top & Bottom Heat
The roast probe can be used in either
of the above modes. See the "Roasting
using the Roast Probe" section.
Always remember to install the
grease filter in the back of the oven
before roasting.
If a covered pot is used, the following
containers are suitable:
roasting pans, heat-resistant glass,
Aluminum foil, earthenware.
Make sure that the pot and lid have
heat resistant handles.
Place the covered pot on the rack.
Do not place the pot on the oven
floor.
The meat should be put into a cold
oven for for Convection and Automatic
Roasting.
Pre-heat the oven for Top & Bottom
Heating.
Use roasting level 1 for roasting large
cuts of meat.
Use roasting level 2 when roasting
poultry weighing up to 2 lbs (1 kg), or a
smaller cut of meat, or fish.
When using "Convection" or "Auto
Roast" a temperature of approximately
70°F/40°C lower can be used than
when roasting in the "Top & Bottom
Heat" mode.
The larger the cut of meat to be
roasted, the lower the temperature that
should be used.
When roasting more than 6 lbs (3 kg),
select a temperature about 20°F/10°C
lower than the one given in the "Roast-
ing Recommendations" chart.
The roasting process will take a little
longer, but the meat will be cooked
evenly and the exterior will become
crisp.
For roasting directly on the rack K,
the temperature needs to be about
30°F/20°C lower than when roasting in
a covered pot L.
The roasting time will depend on the
type of meat, the size, and the thick-
ness of the cut.
Roasting Recommendations
32
To Next Page
Loading...
Need help?
General
