17
Using the oven for roasting
Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your
oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats. Roasting is easy; just follow these
directions.
How to Set the Oven For
Roasting
1) Place the shelf in the
A
or
B
position. No preheating
is necessary.
2) Check the weight of the
meat. Place it fat side up
(or for poultry, breast-side-
up) on a roasting rack in a
shallow pan. The melting
fat will baste the meat.
Select a pan as close to
the size of the meat as
possible. Line the pan with
aluminum foil when using
the pan for marinating,
cooking with fruits, cooking
heavily cured meats or
basting food during
cooking.
3) Turn the
OVEN TEMP
knob
to the desired setting.
4) After roasting is complete,
turn the
OVEN TEMP
knob to
OFF
and then remove the food
from the oven.
Place the shelf in the A or B
position.
B
A
Operating Instructions
Care and Cleaning
Inst
allation Instructions
Troubleshooting
Tips
Safety Instructions
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