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 for BAKE or TIME BAKE. (You may hear a slight clicking
sound, indicating the oven is working properly.) Roasting is easy; just
these directions:
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight of the
meat. Place fat side up,
(or for poultry,
side-up) on a trivet in a
shallow pan. The melting
fat will baste the meat.
Select a pan as close to
the size of the meat as
broiler
with grid a good pan for this. ) Line the broiler
pan with aluminum foil when using the pan for
marinating. cooking with fruits, cooking heavily
cured meats, or basting food during cooking. Avoid
spilling these materials inside the oven or inside the
oven door.
3. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to 325°F. Small poultry may be
cooked at
for best browning.
4. After roasting is complete, turn the OVEN
SET knob to OFF and then remove the food
from the oven.
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
allows 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 the roast from the-oven sooner (at 5° to 10°F.
less than the temperature in the Roasting Guide).
NOTE:
●
You may wish to use Timed Baking, as described in
the Baking section of this book, to turn 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.
Frozen Roasts
Frozen roasts of beef, pork, lamb,
Thaw most frozen poultry before
etc., can be started without
roasting to ensure even doneness.
thawing, but allow 10 to 25
Some commercial frozen poultry
minutes per pound additional time
can be cooked successfully without
(10 minutes per pound for roasts
thawing. Follow the directions
under 5 pounds, more time for
larger roasts).
given on the package label.
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