Hotpoint RS778GJ, How To Get The Best

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Roasting
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. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roasting is really a baking
Step 4: Most meats continue to
procedure used for meats. Therefore,
cook slightly while standing, after
oven controls are set to BAKE. (You
being removed from the oven.
may hear a slight clicking sound,
Standing time recommended for
indicating the oven is working
roasts is 10 to 20 minutes to allow
properly.) Roasting is easy; just
follow these steps:
1
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this. ) Line
broiler pan with aluminum foil when
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking. Avoid spilling these
materials on oven liner or door.
Step 2: in oven on shelf in
A position. No preheating is
necessary.
Step 3: Turn OVEN SET to BAKE
and OVEN
to Small
poultry may be cooked at
for best browning.
roast to firm up and make it easier to
carve. Internal temperature will rise
about 5° to
to compensate for
temperature rise, if desired, remove
roast from oven at 5° to
less
than temperature on guide.
You may wish to use TIME
BAKE, as described on page 24, to
turn oven on and off automatically.
Remember that food will continue
to cook in the hot oven and therefore
. . . . . . . . .
should be the
internal temperature has been
reached.
For Frozen Roasts
●
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10 to 25 minutes
per pound additional time (10
minutes per pound for roasts under
5 pounds, more time for larger
roasts).
●
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Questions & Answers
Q. Is it necessary to check for
doneness with a
thermometer?
A.
Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in Roasting
Guide on opposite page. For roasts
over 8 pounds, cooked at
with reduced time, check with
thermometer at half-hour intervals
after half the time has passed.
Q. is my roast crumbling
when I try to carve it?
-
A.
Roasts are easier to slice if
allowed to 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
A. It is rarely necessary to preheat
your oven,
for very small
roasts, which cook a short length
of time.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A.
Yes. Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. Can I seal the sides of my foil
“tent” when roasting a turkey?
A.
Sealing the will steam the
meat. Leaving it unsealed the
air to circulate and brown the meat.
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