John Lewis JLBIOS609 - Manual (Page 32)

32
Roasting
Oven function: Convection with ring
heating element
, Conventional or
Rotitherm .
Roasting dishes
• Any heat-resistant ovenware is suitable to
use for roasting (please read the manufac-
turer's instructions).
• Large roasting joints can be roasted direct-
ly in the roasting tray or on the oven
shelf with the roasting tray placed be-
low it.
• For all lean meats, we recommend roasting
these in a roasting tin with a lid. This
will keep the meat more succulent.
• All types of meat, that can be browned or
have crackling, can be roasted in the roast-
ing tin without the lid.
3
Tips on using the roasting chart
The information given in the following
table is for guidance only.
• We recommend cooking meat and fish
weighing 1 kg and above in the oven.
• To prevent escaping meat juices or fat from
burning on to the pan, we recommend plac-
ing some liquid in the roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of
the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting. This will
give better roasting results.
• You can switch the oven off
about 10 minutes before the end of the
roasting time, in order to utilise the residual
heat.