18
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.
Roasting is really a baking procedure used for meats.
Therefore, the oven controls are set for Baking or
Timed Baking (on some models). (You may hear a
slight 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 roast from oven sooner (at 5° to 10°F. less
than 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.
1. Place the shelf
in A or B position.
No preheating
is necessary.
2. Check the weight
of the meat. Place
the meat fat-side-up
(or poultry breast-
side-up) on roasting rack 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 rack is a good pan for this.)
3. Turn the OVEN
SET to BAKE
and the OVEN
TEMP to
the desired
temperature.
4. After roasting is complete, turn the OVEN SET
knob to OFF.
O
F
F
BRO
IL
TI
M
E
D
B
A
K
E
BAKE
OVEN SET
OVEN TEMP
BR
O
IL
50
0
4
5
0
4
00
350
300
25
0
2
0
0
W
M
A
B
Use of Aluminum Foil
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.
