Technical data

Roasting Guide
• Roasting times depend on the weight,
shape and texture of the meat and
personal preference. In order to
calculate the roasting time, weigh
the meat or poultry, including the
stufng,andfollowthetimesgiven
below.
• Frozen meat must be thoroughly
thawed before cooking. For large
joints, it is advisable to thaw over-
night.
• Frozen poultry must be thoroughly
thawed before cooking. The time
required depends on the size of the
bird-eg:alargeturkeymaytakeup
to 48 hours to thaw.
• When cooking stuffed meat or poul-
try, calculate the cooking time from
the total weight of the meat plus the
stufng.
• Cooking joints in foil, covered roast-
ers, lidded casseroles, or roasting
bags will help to reduce meat shrink-
age, give a more moist result and
may reduce fat splashing. However,
a slightly longer cooking times will
be required, add 5 - 10 minutes per
450g (1lb) to the calculated cooking
time. When using roasting bags do
not exceed the temperatures recom-
mended by the manufacturer, and do
not allow the roasting bag to touch
the sides or top of the oven.
• Use of a trivet with the roasting tin
will reduce fat splashing during open
roasting, and will help to keep the
oven interior clean.
• The use of a roasting tin larger then
that supplied is not advised, as this
may impair performance and lead to
extended cooking times.
Meat joints (including chicken) should
be roasted at 180 - 200°C Conven-
tional/ 160 - 180°C Fanned for 20 - 30
mins per 450g/1lb, plus 20 minutes on
shelf position 2.
USING THE OVEN/GRILL - MULTI-FUNCTION