User guide

15
COOKING GUIDE
Oven cooking guidelines
ROASTING
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The broil rack and pan are ideal for broiling and roasting. Place meat on the broil rack
(on top of the broil pan) to allow hot air to circulate around it. This gives more even
browning and a result similar to a rotisserie.
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Boneless, rolled or stuffed roasts take longer than roasts containing bones.
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Use a meat thermometer to determine when meat is cooked.
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Poultry should be well cooked with the juices running clear and an internal temperature
of 165°F / 74°C
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Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook
more evenly.
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Always roast meat fat side up. That way basting may not be required.
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Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
Remember the meat will continue to cook for a few minutes after removing it from the
oven.
Shelf Position Guide
Place the meat on a shelf so that is is in the center of the oven or lower.
BROILING
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This is a healthier alternative to frying.
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Always broil with the oven door completely shut. If you open the oven door to
check food, have it open for as short a time as possible to prevent the control panel
overheating.
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If you use glass or ceramic pans, be sure they can withstand the high temperatures of
broiling.
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To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the
meat halfway through cooking.
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Brush meat with a little oil to help keep the meat moist during cooking. Alternatively
marinate the meat before broiling (but be aware that some marinades may burn easily).
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Where possible broil cuts of meat of a similar thickness at the same time. This will
ensure even cooking.
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Always keep a close watch on your food while broiling to avoid charring or burning.
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Use the broil rack and pan for perfect results.
Shelf Position Guide
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For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
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Thicker cuts of meats should be broiled on lower shelves to ensure even cooking.