Fisher and Paykel OR36SCG6W1 User Guide - Page 17

Oven cooking guidelines, Never reheat food more than once.

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COOKING GUIDE Oven cooking guidelines ROASTING yy The Roast function is designed to brown the outside of the meat but still keep the inside moist and juicy. yy Boneless, rolled or stuffed roasts take longer than roasts containing bones. yy Poultry should be well cooked with the juices running clear and an internal temperature of 165°F / 74°C. yy If using a roasting bag, do not use the Roast function. The initial searing stage is too hot for roasting bags. Use Aero Bake or True Aero and follow the manufacturer's instructions. yy When using the Roast function, do not cover your roast, as this will stop the searing process browning the outside of the meat. If you prefer to roast in a covered pan, use the Aero Bake function instead and increase the temperature by 70°F / 20°C. yy Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook more evenly. yy Always roast meat fat side up. That way, basting may not be required. yy Always rest the meat for at least 10 minutes after roasting to allow the juices to settle. yy Remember the meat will continue to cook for a few minutes after removing it from the oven. Shelf Position Guide Place the meat on a shelf so that is is in the center of the oven or lower. BROILING yy This is a healthier alternative to frying. yy Always broil with the oven door completely shut. yy For best results allow 5 minutes of preheat before placing food in the oven. yy If you use glass or ceramic pans, be sure they can withstand the high temperatures of the broil. yy To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the meat halfway through cooking. yy Brush meat with a little oil to help keep the meat moist during cooking. Alternatively marinade the meat before broiling (but be aware that some marinades may burn easily). yy Where possible broil cuts of meat of a similar thickness at the same time. This will ensure even cooking. yy Always keep a close watch on your food while broiling to avoid charring or burning. Shelf Position Guide yy For thinner cuts of meat, toasting or browning foods, use a higher shelf position. yy Thicker cuts of meats should be broiled on lower shelves or at a lower broil setting to ensure even cooking. REHEATING yy Use Bake or Aero Bake to reheat food. yy Bake and Aero Bake are particularly good for reheating pastry based items, as the base heat will help re-crisp the pastry case. yy Always reheat food to piping hot. This reduces the risk of contamination by harmful bacteria. yy Once hot, set the oven temperature to WARM in or use the warming drawer to keep food hot. Never reheat food more than once. 15

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15
COOKING GUIDE
Oven cooking guidelines
ROASTING
y
The Roast function is designed to brown the outside of the meat but still keep the inside
moist and juicy.
y
Boneless, rolled or stuffed roasts take longer than roasts containing bones.
y
Poultry should be well cooked with the juices running clear and an internal temperature
of 165°F / 74°C.
y
If using a roasting bag, do not use the Roast function. The initial searing stage is too
hot for roasting bags. Use Aero Bake or True Aero and follow the manufacturer’s
instructions.
y
When using the Roast function, do not cover your roast, as this will stop the searing
process browning the outside of the meat. If you prefer to roast in a covered pan, use
the Aero Bake function instead and increase the temperature by 70°F / 20°C.
y
Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook
more evenly.
y
Always roast meat fat side up. That way, basting may not be required.
y
Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
y
Remember the meat will continue to cook for a few minutes after removing it from
the oven.
Shelf Position Guide
Place the meat on a shelf so that is is in the center of the oven or lower.
BROILING
y
This is a healthier alternative to frying.
y
Always broil with the oven door completely shut.
y
For best results allow 5 minutes of preheat before placing food in the oven.
y
If you use glass or ceramic pans, be sure they can withstand the high temperatures of
the broil.
y
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the
meat halfway through cooking.
y
Brush meat with a little oil to help keep the meat moist during cooking. Alternatively
marinade the meat before broiling (but be aware that some marinades may burn easily).
y
Where possible broil cuts of meat of a similar thickness at the same time. This will
ensure even cooking.
y
Always keep a close watch on your food while broiling to avoid charring or burning.
Shelf Position Guide
y
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
y
Thicker cuts of meats should be broiled on lower shelves or at a lower broil setting to
ensure even cooking.
REHEATING
y
Use Bake or Aero Bake to reheat food.
y
Bake and Aero Bake are particularly good for reheating pastry based items, as the base
heat will help re-crisp the pastry case.
y
Always reheat food to piping hot. This reduces the risk of contamination by
harmful bacteria.
y
Once hot, set the oven temperature to WARM in or use the warming drawer to keep
food hot.
Never reheat food more than once.