ROASTING
is cooking by dry heat. Tender meat or
poultry
be roasted uncovered in your oven.
temperatures, which should be low and
steady, keep spattering to minimum.
is really baking procedure used for meats.
Therefore,
controls are
set for Baking or Timed
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. The
time
recommended
roasts is I to
minutes. This
allows roasts to firm up and makes them easier to
carve. The internal temperature wi II rise about 5“ to
F.: to compensate for temperature rise, if desired,
remove the roast from the oven sooner (at 5° to
less than the temperature in the Rousting Guide).
Remember that
will continue to cook in the hot
oven and therefore should be removed when
desired
temperature has been reached.
1. Place the shelf in A or B
is
necessary.
2. Check the
of the
meat. Place it fat side
up (or for poultry, breast
side up)
a
rack in a shallow pan.
melting fat will
baste the
Select a
pan
of the
as possible.
(The
pan with
rack is good pan for
No preheating
4. Press the INCREASE or DECREASE
pad. The
oven temperature used
appears in the display’.
pressing
until the desired temperature is
The oven will start automatically.
The word
and 10
will be
this. )
the BAKE
5.
CLEAR
OFF
displayed. As the oven heats up, the
display will show the
temperatures. When the oven reaches the
temperature you set. a tone will sound.
Press the CL
pad when
roasting is finished, and then
the
I-rem the
NOTE: A fan may automatically turn on to cool
BAKE
parts.
This is normal. and the fan ma)
continue to run even after
oven is
To change the oven temperature during roasting,
press the BAKE pad and then
INCREASE or
DECREASE pad to
the
of Aluminum
You can usc aluminum foil to line the broiler pan.
This
clean-up easier when using the pan
with fruits, cooking heavily
cured meats or basting food during
Press
the [oil tightly around the inside of the pan.
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