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Meat, poultry, fish
Notes on the tables
q All the values indicated in the table are guidelines
which may vary according to the quality and nature
of the food.
q Rinse the meat under cold water and pat it dry with
kitchen towel.
q Check that your ovenware fits in the cooker. It
should not be too large. The turntable must be
able to turn.
q When roasting, use a high sided roasting dish and
place it directly on the turntable. This keeps the
inside of the cooker cleaner.
q Leave the meat to stand for another 5 10 minutes
before carving. This allows the meat juices to
distribute evenly and stops them running out when
you carve the meat.
q Salt the meat after it has been grilled.
q To grill, place the upper wire grill on the turntable.
Place the enamel baking tray under the wire grill to
catch the meat juices.
q Always keep the oven door closed when grilling
and do not preheat.
q Turn the meat with tongs. If you pierce the meat
with a fork, it will lose its juices and dry out.
q Red meat such as beef browns quicker than white
meat such as veal or pork. Do not worry about this.
Grilled white meat or fish is often only lightly
browned on the surface. Nevertheless it is done on
the inside and is juicy.
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