Roasting

Roasting cooks food in dry oven air, usually at 200 to 230°C (400 to 450°F) for vegetables and smaller cuts. Cut pieces to the same size, oil them lightly, and give them room on the pan so they brown and don't steam. Bigger roasts go in lower and longer, with a short blast of high heat at the start or the end. Let the meat rest before you carve it.