ROASTING
Roasting is cooking by dry heat. Tender meat or
Roasting is really a baking procedure used for meats.
poultry can be roasted uncovered in your oven.
Therefore, the oven controls are set for BAKE or
Roasting temperatures, which should be low and
Timed Baking. (You may hear a slight clicking sound,
steady, keep spattering to a minimum.
indicating the oven is working properly.) Roasting is
easy; just follow these directions:
1. Place the shelf in A
or B position. No
preheating is necessary.
2. Check the weight of
the meat, and place,
fat-side-up, or poultry
breast-side-up, on the
roasting rack in a
pan. The melting fat will baste the meat.
Select a pan as close to the size of the meat as
possible. (The broiler pan with rack is a good pan
for this.) Line the broiler pan with aluminum foil
when using pan for marinating, cooking with fruits,
cooking heavily cured meats, or basting food
during cooking. Avoid spilling these materials
inside the oven door.
3. press the BAKE pad.
BAKE
n
4. Press the INCREASE or
A
DECREASE pad until the desired
temperature is displayed,
When the oven starts to heat, the word “ON” and
the changing temperature, starting at
will be
displayed. When the oven reaches the set temperature
a tone will sound.
n
5. Press the CLEAR/OFF pad when
CLEAR
baking is finished and then remove
OFF
the food from the oven.
Most meats continue to cook slightly while
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to
during standing time. To compensate for
temperature rise, if desired, remove the roast from
oven sooner (at 5° to 10“F. less than temperature in
the Roasting Guide.)
NOTE:
●
You may wish to use Timed Baking, as described in
the Baking section of this guide, to turn the oven on
and off automatically.
●
Remember that food will continue to cook in the
hot oven and therefore should be removed when the
desired internal temperature has been reached.
●
A fan may automatically turn on to cool internal
parts. This is normal, and the fan may continue to
-
run after the oven is turned off.
To change the oven temperature during roasting,
press the BAKE pad and then the INCREASE or
DECREASE pad to get the new temperature.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Thaw most frozen poultry before roasting to ensure
without thawing, but allow
to 25 minutes per
even doneness. Some commercial frozen poultry can
pound additional time (10 minutes per pound for
be cooked successfully without thawing. Follow the
roasts under 5 pounds, more time for larger roasts).
directions given on the package label.
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