Cooke & Lewis CLCPSTa Mode D'emploi page 37

Tips for roasting and grilling
The table does not contain
information for the weight of the joint.
How to tell when the roast is ready.
The roast looks good but the juices
are burnt.
The roast looks good but the juices
are too clear and watery.
The roast is not well-done enough.
Bakes, gratins, toast with toppings
Note:
• The values in the table apply to food placed in a cold oven.
• For bakes, potato gratins and lasagne, use a microwaveable, heat-resistant ovenproof dish 4 to
5 cm deep.
• Place the bake on the lower wire rack.
• Leave bakes and gratins to cook in the oven for a further 5 minutes after switching off.
• Cheese on toast: Pretoast slices of bread.
Bakes, gratins, toasts
Bake, sweet,
approx. 1.5 kg*
Savoury bake, made
with cooked ingredients,
approx. 1 kg*
Lasagne, fresh*
Potato gratin made
from raw ingredients,
approx. 1.1 kg*
Toast with topping,
4 slices**
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For small roasts, select a higher temperature and a shorter
cooking time. For larger roasts, select a lower temperature and
a longer cooking time.
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.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and add less liquid.
Carve the roast. Prepare the gravy in the roasting dish and
place the slices of roast meat in the gravy. Finish cooking the
meat using the microwave only.
Accessories Type Temperature
of in ºC,
heating grill setting
Ovenware
140-160
without lid
Ovenware
150-160
without lid
Ovenware
200-220
without lid
Ovenware
180-200
without lid
3
Microwave Cooking
power in time
watts in minutes
300 25-35
700 20-25
300 25-35
700 25-30
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