Roasting
60
Always follow USDA guidelines on
food safety.
Operating modes
Depending on how the food is
prepared, you can use either
Convection Bake or Surround.
Containers
You can use any heat-resistant
containers:
Oven dishes, roasting pans, ovenproof
glass dishes, roasting bags, dishes
made from earthenware or cast iron, the
universal tray, rack and/or anti-splash
insert (if available) on top of the
universal tray.
We recommend roasting in a covered
oven dish, as this will ensure that
enough stock will be prepared to make
gravy.
The oven will also stay cleaner than
when roasting on the rack.
Tips
– Browning: Browning only occurs
towards the end of the roasting time.
Remove the lid about halfway
through the roasting time if a more
intensive browning result is desired.
– Standing time: At the end of the
program, take the roast out of the
oven, wrap in aluminium foil and
leave to stand for about 10minutes.
This helps retain juices when the
meat is carved.
– Roasting poultry: For a crisp skin,
baste the poultry 10minutes before
the end of the cooking time with
slightly salted water.
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