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Select the next lowest weight from the instructions
and extend the time.
Use a meat thermometer (available from specialist
stores) or implement a spoon test". Press a spoon
onto the roast. If it feels firm, it is ready. If it can be
pressed in, it needs to be cooked for a little longer.
Check the insertion level and temperature.
Next time, use a smaller roasting dish and add more
liquid.
Next time, use a larger roasting dish and add less
liquid.
Use the grilling with circulating air setting rather than
top and bottom heating. This ensures that the meat
juices are not heated so intensely and consequently
produce less steam.
Carve the roast, prepare the sauce in the roasting
pan, place the meat slices into the sauce and finish off
the cooking using the microwave setting only.
Next time, use the microwave function from the start
of the cooking process. Use a meat thermometer and
leave the finished roast to stand in the oven for a
further 10Ăminutes.
Advice on roasting
and grilling
The table does not contain
specifications for the
weight of the roast
How can you tell when the
roast is ready.
The roast is too dark and
the crackling is partly
burnt.
The roast looks good, but
the sauce is burnt.
The roast looks good, but
the sauce is too light and
watery.
Steam rises from the roast
when the stock is added.
The microwave setting was
switched on. The roast is
not cooked through.
34


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