Hotpoint RGJ534GEP, Use And Care Manual

Page: 12 / 24

Roasting
Roasting is cooking by dry
Tender meat poultry be
roasted uncovered in your oven.
Roasting temperatures, which
should be
and steady, keep
spattering to minimum. When
roasting, it is not necessary to
sear, baste, cover or
water
to your meat.
Roasting is just
steps:
Step 1: Position oven shelf (B)
position for
size roast (.? to 5
) and (A) position for
roasts.
Step
2:
Check weight roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in
shallow The melting
will baste the meat.
pan close to the size meat
as possible.
Do
not cover.
Do
not
until
before roasting. Use
meat thermometer more
accurate doneness (do not
thermometer in stuffing) or
to
“Approximate Rousting Time” in
the Roasting Guide in this section.
12
Step BAKE
Step Touch
DECREASE desired
temperature
The word “ON” and
wi
as oven up.
When
oven
will
oven
cycle. BAKE
pad new
and
drippings as
necessary. desired.
Step 5: (’1., EAR/OFF” when
is and
food
Step meats continue to
whi
the oven.
time recommended
is to This
allows roasts up and makes
easier to carve.
Remember
that will continue
10 cook” in the hot oven therefore
when the
internal has
reached.
Internal temperature will rise
5 () i
yoLI
wish to
compensate temperature rise,
the roast from oven
(at to
than
in the Roasting
Guide in this section).
NOTE:
Y
OLI
may
wish to Time
as described in Baking
turn and
Frozen Roasts
●
roasts heel’, pork,
lamb, etc., can roasted without
but 15 to 25 minutes
additional
(
5
pound
5 time
larger ).
●
poultry
before
roasting ensure doneness.
commercial
without
Follow directions given
on packer’s label.