Roasting is cooking by dry heat. Tender meat or
Most meats continue to cook slightly while standing,
poultry can be roasted uncovered in your oven.
after being removed from the oven. The standing time
Roasting temperatures, which should be low and
recommended for roasts is 10 to 20 minutes. This
steady, keep spattering to a minimum.
allows roasts to firm up and makes them easier to
Roasting is really a baking procedure used for meats.
carve. The internal temperature will rise about 5° to
Therefore, oven controls are set for Baking or Timed
10”F.; to compensate for the temperature rise, if
Baking. (You may hear a slight clicking sound,
desired, remove the roast from oven sooner (at 5° to
indicating the oven is working properly.) Timed
10”F. less than the temperature in the Roasting Guide).
Baking will 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.
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
breast-side-up, on
roasting rack in a
- —
shallow pan. The
melting fat will baste
the meat. Select a
as close to the
of the meat as possible.
(The broiler pan with rack is a good pan for this.)
3. Press the BAKE pad.
u
BAKE
n
4. Press the INCREASE or DECREASE
displayed.
The oven will start automatically. The word “ON”
and “100°” will be displayed. As the oven heats up,
the display will show the changing temperature.
When the oven reaches the temperature you set, a
tone will sound.
n
5. Press the
pad when
CLEAR
roasting is finished and then remove
the food from the oven.
NOTE: A fan may automatically turn on and off 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 the
roasting cycle, press the BAKE pad and then
the INCREASE or DECREASE pad to get the
new temperature.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
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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