23
ROASTING
Do 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, the oven controls are set for Baking or
Timed Baking. (You may hear a light clicking sound,
indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.
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).
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
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.
(continued next page)
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 the roasting grid 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.)
3. Turn the Oven Temperature knob to the
desired setting.
4. After roasting is complete, turn the Oven
Temperature knob to OFF and then remove
the food from the oven.
B
A
Use of Aluminum Foil
Adjust the Oven Thermostat
Roasting
