Frigidaire FKGD30ANLW User Manual download pdf (Page 26)

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with a fork: if the meat is firm, it means

it is cooked to the point.

Meat rolls must be taken out of the

refrigerator one hour before cooking,

so they do not get rough with the

sudden temperature variation.

Place roast in the oven in appropriate

shallow containers (deep containers

make heat penetration harder), or

directly over the grill, placing a large

container in the bottom grill to collect

spatters and dripping fat.

When cooking is finished it is

advisable to wait for at least 15

minutes before cutting the meat to

prevent the sauce from draining.

Before serving, plates can be kept hot

in the oven at minimum temperature.

outside then in the inside, a longer

baking time at a lower temperature

will be necessary.

Fish

Roast small fish at a high

temperature. Mid-sized fish must start

to roast at a high temperature and

then the temperature must be

gradually reduced. Big fish must be

roasted at a moderate temperature

from the beginning.

Check if the fish is well roasted by

gently lifting one extremity; the meat

must be evenly white and opaque,

unless it is salmon, trout or other fish

with a different color.

Meat

Minimum weight of meat to be

roasted is 2.2 lbs (1 kg) to prevent it to

becoming too dry. If the meat roll

does not have a lot of fat, use oil,

margarine, or a little of both.

Margarine and oil will not be

necessary if the meat roll has enough

fat of its own. When the fat is located

just at one side of the roll, place it in

the oven with this side up; the fat will

melt and spread to the bottom side.

Start roasting red meat at a high

temperature, reducing it afterwards to

finish cooking in the inside.

Cooking temperature for white meat

can be moderate from the beginning

to the end. It is possible to check

cooking point by carving the meat

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