The table does not contain
information for the weight of the
roast.
Select the next lowest weight from the instructions and extend
the time.
How can you tell when the roast
is ready?
Use a meat thermometer (available from specialist shops) or
carry out a spoon test". Press down on the roast with a spoon.
If it feels firm, it is ready. If the spoon can be pressed in, it needs
to be cooked for a little longer.
The roast is too dark and the
crackling is partly burnt.
Check the shelf position and temperature.
The roast looks good but the
juices are burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the
juices are too clear and watery.
Next time, use a larger roasting dish or add less liquid.
Steam rises from the roast when
basted.
This is normal and due to the laws of physics. The majority of
the steam escapes through the steam outlet. It can condense on
the cooker or on the front of adjacent cabinets and drip off as
condensation.
Tips for roasting
and grilling
