3884 Oven Roasting

The degree of heat of the oven for roasting must be regulated according to the kind of meat and its size in exactly the same way as is necessary for spit roasting.

When roasting in the oven the elementary precaution must always be taken of placing the item on a trivet with sufficient space between it and the bottom of the tray thus preventing the item from coming in contact with the fat and juice which falls to the bottom. If a trivet is not available the item should be lifted by means of a skewer with its ends resting on the edges of the roasting tray.