GE JRS04, Инструкция по использованию и уходу

Страница: 14 / 24

ROASTING
Roasting is cooking by dry heat. Tender meat or
poultry 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, oven controls are set to Baking or Timed
Baking. (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 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
to compensate for temperature rise, if desired, remove
roast from oven sooner (at 5° to
less than
temperature in the guide).
Remember that food will continue to cook in the
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
. .
it, fat-side-up (or
poultry breast-side -
up) on trivet in
a shallow pan as
close to the size
of the meat as
(The broiler
pan with rack is a
good pan for this. )
OVEN
OVEN
3. Turn the OVEN SET knob to BAKE and the
OVEN knob to Small poultry may
be cooked at for best browning.
4. After roasting is complete, turn the OVEN
SET knob to OFF and then remove the food
from the oven.
Use of Aluminum Foil
You
can use aluminum foil to line the broiler pan.
This clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
foil tightly around the inside of the pan.