not lock the oven door with the latch during
Most meats continue to cook slightly while standing,
roasting. The latch is used for self-cleaning only.
after
being removed from the oven.
time
Roasting is cooking by dry
Tender meat or
recommended for roasts is 10 to 20 minutes.
poultry
be roasted uncovered in your oven.
allows roasts to firm up and makes them
to
temperatures, which should
be
and
carve. Internal temperature will rise about
to
steady, keep spattering to a minimum.
to compensate
temperature increase, desired,
remove the roast from the oven sooner (at to
less than the temperature in the Roasting Guide).
Remember that food will continue to cook in the
hot oven and therefore should
when
the desired internal temperature has been reached,
1.
the shelf in A or position. No preheating
3. Turn the Oven Temperature knob to the
is necessary.
desired setting.
weight
4. After roasting is complete, turn the
of the meat.
it.
Temperature knob to OFF
then
up, or for
the food from the oven.
on
the roasting
in
low
pan.
melting
w 1 baste
meat.
Select a pan close to the size
the meat
possible. (The broiler pan with grid is good pan
for this. )
of Aluminum Foil
You
use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
meats basting
during cooking. Press
the
tightly around the inside
the pan.
