15.7 Advantages

15.7 Advantages

• Good quality meat and poultry is tender and succulent when roasted
• Meat juices from the joint are used for gravy and enhance flavour
• Use of both energy and oven temperature can be controlled
• Ovens with transparent doors enable cooking to be observed
• Access, adjustment and removal of items is straightforward
• When roasting on a spit, skill and techniques can be displayed to the public
• Continual basting with the meat juices gives a distinctive flavour

Disadvantages

• Requires regular attention

Ovens are expensive to heat