Your double oven has controls for the upper
Roasting is really a baking procedure used for meats.
oven and the lower oven. Be sure to set the correct
Therefore, oven controls are set for
or Timed
control. Pads on the left side of the panel are for
Baking. (You may hear a slight clicking sound,
the upper oven. Pads on the right side of the panel
indicating the oven is working properly.) Roasting is
are for the lower oven The TIMER ON/OFF,
easy; just follow these steps:
COOK
STOP
and
DECREASE pads can be used for either oven.
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.
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight of the meat. Place it, fat side up,
(or for poultry, breast-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
possible. (The broiler pan with grid is 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. Press the
pad.
BAKE
❑
4. Press the INCREASE or DECREASE
A
pad. The last oven set temperature
appears in the display. Continue
pressing until the desired temperature
is displayed.
When the oven starts to heat, the word “ON” and
the changing oven temperature, starting at
will be displayed. When the oven reaches the
temperature you set, a tone will sound.
1
—
1
5. P r e s s t h e
w h e n
CLEAR
roasting is finished.
OFF
1
1
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
makes them easier to
carve. Internal temperature will rise about 5° to
to compensate for temperature increase, if desired,
remove the roast from the oven sooner (at 5° to
less than the temperature in the Roasting Guide).
NOTE: You may wish to Time Bake, 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.
To change oven temperature during roasting,
press the
pad and then the INCREASE or
DECREASE pad to get new temperature.
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 directions given
under 5 pounds, more time for
on package label.
larger roasts).
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