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Imperial mdg 4664-1 u Manual

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Tips on roasting
The times quoted in the chart are
suggestions only and may differ
depending on personal taste.
–
Roasting 5 is ideal for cooking
poultry with a crispy skin. Steam
pressure roasting 6 is ideal for
cooking meat in its juices or gravy.
–
When using Steam pressure roasting
6 cooking will only take approx. half
the time it would take without
pressure.
–
Always defrost meat before cooking.
Never cook from frozen.
– If adding salt to meat, only do so
shortly before roasting to prevent the
meat losing its juices.
– Since there is no need to baste when
roasting in this appliance, salt and
seasoning should be rubbed into the
meat before roasting. Adding a little
oil makes it easier to rub dry herbs
into the meat.
–
Put joints for roasting e.g. pork with
crackling, as well as poultry or
poultry pieces directly on the rack,
with the grill pan / oven tray on the
runner underneath to catch any
juices.
–
For braising, however, place the
meat into a roasting dish or directly
in the grill pan / oven tray.
–
To achieve the best results, use a
roasting thermometer.
–
The runner levels quoted in the chart
have been selected so that that the
meat is centrally positioned in the
oven. Very tall roasts and large
poultry should be placed on the 2nd
shelf level.
–
Meat which has been stored at a
very low temperature will need a
longer roasting time than that given
in the chart.
–
If the overall cooking time is quite
long and if vegetables, such as
onions, tomatoes, carrots etc. are to
be added to the roast, we
recommend that you do not add
these until more than half-way
through the roasting time. Otherwise
they can become too dark and give
the gravy a bitter taste.
– Allow a standing time of approx. 10
minutes after the end of cooking so
that the meat juices are evenly
distributed.
Tips on saving energy
–
It is not necessary to pre-heat the
oven before roasting.
–
More than one piece of meat can be
roasted side by side.
Practical tips
36
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