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Care must be taken when slow roasting that flavors typical of roasting are not lost through developing a steamy atmosphere within the oven. Occasionally it may be necessary to cover foods (tougher quality meats) with tin foil when lengthening the cooking time, so that moisture is not lost. However it is important to open tho foil near the end of cooking time to develop characteristic flavors. Any cooking liquors lost from the joint may be used in accompanying sauces.

Cooking times and oven temperatures will vary according to the foods being cooked. Remember that once removed from the oven a joint of meat will continue to cook as it cools down so a resting time is necessary before carying using a meat probe or thermometer stuck into the thickest part of a joint will give an internal temperature for the meat and show when it has reached cooking point.

vegetables (potatoes, onions parsnips and turnips can all be roasted) may be parboiled before roasting.

Temperatures for roasting.