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For economy leave the door open for the
shortest possible time, particularly when
placing food into a pre-heated oven.
When roasting we recommend that you use
the trivet in the meat tin. Fat and meat juices
will drain into the meat tin below and can be
used to make gravy. The trivet also prevents
splashes of fat from soiling the oven interior.
Note. The meat tin should not be placed on a
heated hotplate as this may cause the enamel
to crack.
ROASTING
For best results we recommend open roasting
using minimal fat or oil to prevent splashing.
It is not necessary to cover meat or poultry or
wrap food in foil when roasting as this restricts
the circulation of heat and will lead to extended
cooktimes.
If you are using a roasting bag or cover chicken
breast with foil, be prepared to allow an extra
10 - 15 minutes for each 1/2kg (1lb).
When cooking large items such as turkeys, the
use of foil may be required to prevent the
breast becoming dry before the rest of the bird
is fully cooked.
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