In the oven · 10 / 15
Roast
Dry, high heat. The oven has to be fully hot before the food goes in.
When to use it
Vegetables, whole chicken, potatoes, and trays of sausage.
- 1
Heat the oven completely. A cold start steams the food.
- 2
Dry the surface. Oil and salt it. Space it on the tray.
- 3
Use the top or middle rack for browning. The bottom rack steams.
- 4
Turn vegetables once. Do not open the door every few minutes.
- 5
Rest meat 10 minutes before you cut, so the juices stay in.
You are done when
Color is deep and the edges are crisp. A chicken thigh reads 74°C / 165°F at the bone.
Watch out
- A crowded tray. That is steaming.
- Cutting roast meat the second it leaves the oven.