GE JGBS02, Руководство пользователя и инструкции по установке

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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.
The oven has a special
low shelf (R) position
just above the oven
bottom. Use it when
extra cooking space is
needed, for example,
when roasting a large
turkey. The shelf is not
designed to slide out at
this position.
Roasting is really a baking procedure used for meats.
Therefore the oven controls are set for Baking.
(You may hear a slight clicking sound indicating the
oven is working properly.)
Most meats continue to cook slightly while standing
after being removed from the oven. Recommended
standing time 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.
If you wish to compensate for temperature rise,
remove the roast from the oven when its internal
temperature is 5° to 10°F. less than temperature
shown 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.
1. Position oven shelf
at (B) position for
small size roast
(3 to 5 lbs.) and at
(R) position for
larger roasts.
2. Check the weight of the roast. Place the meat
fat-side-up or the 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
meat as possible. (The broiler pan with grid is a
good pan for this.)
3. Turn the OVEN CONTROL knob to the desired
temperature. See the Roasting Guide for
temperatures and approximate cooking times.
4. When roasting is finished, turn the OVEN
CONTROL knob to OFF and then remove the food
from the oven.
R
A
B
Use of Aluminum Foil Dual Shelf Cooking
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.
This allows more than one food to be cooked at the
same time. For example: While roasting a 20-lb.
(10 kg) turkey on shelf position R, a second shelf
(if so equipped) may be added on position D so that
an additional food such as scalloped potatoes can be
cooked at the same time. Foods cooked with the
turkey should be added toward the end of the time
allowed for the turkey. For example, potatoes which
cook for 1 hour should be added to the oven 1 hour
before the end of cooking time for the turkey.
(continued next page)
17
Adjust the Oven
Thermostat
Roasting
D
E
C
B
A
R
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