Manual

ROASTING
YourAeroTechrMovenis equippedto handlea varietyof roasts- from a succulentlegoflambto a standingribroastandof
course,the Thanksgivingturkey.
ROAST
Tomakethe perfect roasteasier,Fisher_ PaykethavedevelopedRoast.Thismodeprovidesyouwith theabilityto effortlessly
cookdeliciousroastswith or withoutthe cookingprobe.
Roastis a two stepprogram.It hasaninitial20 minutesearingstageto brownthe roastand
caramelizethe meatjuices,thena reductionto yourset temperaturefor the remainderof the
cookingperiod,producinga tenderandjuicy roastthat is full of flavor.
Placethe meatonthe broilingsystemon a shelfso that the top of the roastis incenterof the oven.
The initialsearingis too hotfor 'roastingbags'. Use TrueAero,AeroBake,orBakeif youareusingroastor ovenbagsandfollow
the manufacturer'sguidelines.
SelectRoastusingthe ovenmodedial. Selectthe temperature.
When usingthe Roastmode,thereis no needto preheatthe oven.
Little browningtakesplaceafterthe initial 20minutesearing.
UseAutomatic/DelayedStartCookingif youwant yourovento automaticallyturn on/off.
Removethe meatfrom the ovenwhen cookinghascompleted.Turnthe ovenmodeandtemperaturedialsto off.
Forsuggestedtimes andtemperaturesseethe chartonpage31.
Tips for a Successful Roast
Tendercuts shouldbecookedat a hightemperaturequickly,whiletoughercuts requirea lowertemperaturefor a longertime.
Forperfectresultsusethe meatprobeto takeout the guesswork.
Placingthe meatonthe wire broilingrackallowshotairto circulatearoundit andgivesmoreevenbrowning.
Thickpiecesof meattakelongerto cookthanthin piecesof the sameweight. Meatcooksby absorbingheatfromthe
outersurfaceto the middle.Thethickerthe meatthe longerit will taketo cook.
Roastscontainingbonescookmorequicklythanbonelessor rolledroastsdueto the boneconductingheatthroughoutthe
meat. Stuffedroastswill takelongerto cook.
Selectingthe cookingtime for yourroastdependsonyourpersonalpreference.Meat takenstraightfromthe refrigeratorwill
takelongerto cook.
Poultryshouldalwaysbewell cookedwith the juicesrunningclear.
The internaltemperatureof the meatcontinuesto riseby 5-15°F(2-8°C)afteryou haveremovedit fromthe ovenso allowfor
this in yourcalculations.Thehighertheoventemperatureused,the greaterthe risewill be.
Roastingis a methodof cookingmeatthat usesdry heat. Don'taddwaterto yourroastasthis hasa steamingeffect.
VegetablesareexcellentcookedonRoast. Cleanandcutthem into largechunks,coatlightlywith oil, seasonandplaceina
singlelayeronthe greasedglasstray. SelectRoastusingthe ovenmodedialand34g°F(t71:1°C).Placeinthe oven
onashelfin position8.Youdo not needto preheatthe oven. Cookfor 35 - 45 minutes,dependingon sizeandtype
of vegetable,untilgoldenbrownandtender.Vegetablescanbe placedonthe broilingsystem,aroundmeatifthey
aregoingto takeapproximatelythe samelengthof time to cook. Longerthan aboutI hour15minswill overcookthe
vegetablesso put themin the ovenpart waythroughcookinga largepieceof meat. Thevegetableswill brownmoreslowly
if theyhavemissedthe initialsearingstageof theRoastfunctionsoallow plentyof timeto cookthemthoroughly,upto
2 hoursat 3%-34g°F(151:1-17g°c).