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Product usage
•
Turn the pieces of fish after 2/3 of the time, whole fish does not have to be turned. Place
the whole fish in the oven in its swimming position with its dorsal fin facing upwards.
Placing half a potato or a small ovenproof container in the stomach cavity of the fish will
make it more stable.
•
How to 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 height 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 and use 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 may settle and form
condensation on the cooler switch panel or on the fronts of adjacent units.
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