ROASTING
Do not lock the oven door with the latch during
roasting. The latch is used for self-cleaning only.
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.
Therefore, oven controls are set to Baking or Timed
Baking. (You may hear a slight clicking sound,
indicating the oven is working properly. ) Timed
Baking will turn the oven on and off automatically.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10”F.;
to compensate for temperature increase, if desired,
remove roast from oven sooner (at 5° to
less
than temperature in the guide).
Remember that food will continue to cook in the
hot oven and therefore should be removed when
the desired internal temperature has been reached.
1. Place the shelf
in A or B position.
No preheating
is necessary.
2. Check the weight
of the meat. Place
the meat fat-side-up,
or poultry
Turn the OVEN
SET to BAKE
and the OVEN
to
the desired
temperature.
OVEN SET
side-up, on the roasting grid in a shallow pan. The
4. After roasting is complete, turn the OVEN SET
melting fat will baste the meat. Select a pan as
knob or the OVEN TEMP knob (on some models)
close to the size of the meat as possible. (The
broiler pan with grid is a good pan for this. )
to OFF.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
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