20
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, oven controls are set for 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 after being
removed from the oven. The internal temperature will
rise about 5° to 10°F. during the recommended
standing time of 10 to 20 minutes. This allows roasts
to firm up and makes them easier to carve. To
compensate for this rise in temperature, you may want
to remove the roast sooner (at 5° to 10°F. less than the
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.
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.
How to Set Your Oven for Roasting
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 grid 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 grid is a good pan for this.)
3. Press BAKE.
4. Press the number pads to set the oven
temperature.
5. Press START.
6. Press CLEAR/OFF when roasting
is finished.
To change the oven temperature during the
roasting cycle, press BAKE and set the new
temperature.
CLEAR
OFF
START
BAKE
B
A
