Fisher & Paykel Aerotech OD302 - Manual (Page 21)

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Thick pieces of meat take longer to cook than thin pieces of the same weight. Meat cooks by
absorbing heat from the outer surface to the middle. The thicker the meat the longer it will
take to cook.
Roasts containing bones cook more quickly than boneless or rolled roasts due to the bone
conducting heat throughout the meat. Stuffed roasts will take longer to cook.
Selecting the cooking time for your roast depends on your personal preference. Meat taken
straight from the refrigerator will take longer to cook.
Poultry should always be well cooked with the juices running clear.
Roasting is a method of cooking meat that uses dry heat. Don’t add water to your roast as this
has a steaming effect.
Vegetables are excellent cooked on Roast. Clean and cut them into large chunks, coat lightly
with oil, season and place in a single layer on the greased glass tray. Select Roast using the
oven mode dial and 340°F (175°C). Place in the oven on a shelf in position eight. Cook for
35 – 45 minutes, depending on size and type of vegetable, until golden brown and tender.
Vegetables can be placed on the Broiling system, around meat if they are going to take
approximately the same length of time to cook. Longer than about two hours will over cook
the vegetables so put them in the oven part way through cooking a large piece of meat. The
vegetables will brown more slowly if they have missed the initial searing stage of the Roast
mode so allow plenty of time to cook them thoroughly, up to two hours at 320-340°F (150-
175°C).
Broiling
Your AeroTech™ oven gives you a choice of Broil , MaxiBroil and AeroBroil . For
many meats broiling is considered to be a healthier alternative to frying. Broiling is a relatively
quick method of cooking foods producing superior flavor and is also a great way to cook
vegetables. Carry out all broiling with the oven door completely closed.
When using AeroBroil the upper elements
are on and the hot air is circulated around
the oven by the oven fan. AeroBroil is
suitable for foods that you might normally
pan fry, barbecue or rotisserie, for larger cuts
of meat and whole chickens.
Using the Broil modes
1 Place food on top of the broiling rack, grid
and pan.
2 Select the shelf position you want to Broil at
- see the Cooking Charts for suggested shelf
positions, times and temperatures.
WARNING!
Hot Surface Hazard
Hot steam may be
produced when using
Broil, Maxi Broil or
AeroBroil modes.
Take care when opening
the oven door and always
use oven mitts or pot
holders to handle hot
cooking utensils.
Failure to do so could
result in burns or scalds.