Roasting is cooking by dry heat. Tender meat or
Roasting is really a baking procedure used for meats.
poultry can be roasted uncovered in your oven.
Therefore, oven controls are set to BAKE or TIMED
Roasting temperatures, which should be low and
BAKE. (You may hear a slight clicking sound,
steady, keep spattering to a minimum.
indicating the oven is working properly.) Roasting is
easy; just follow these directions:
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight
breast side-up), on a
roasting rack in a
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as-....... /.
shallow pan. The
melting fat will baste
the meat. Select a pan as
-
close to the size of the
as possible. (The
broiler pan with rack is a good pan for this.) Line
the broiler pan with aluminum foil when using pan
for marinating, cooking with fruits, cooking heavily
cured meats, or for basting food during cooking.
Avoid spilling these materials inside the oven or
inside the oven door.
3. Turn the OVEN
OVEN SET
OVEN TEMP
SET knob (on
some models)
OFF
to BAKE and
the OVEN
TEMP knob to
●
-
the temperature
you desire.
(knob appearance may vary)
4. After roasting is complete, turn the OVEN SET
knob (on some models) or the OVEN TEMP knob
to OFF.
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
to compensate for temperature rise, if desired, remove
roast from oven sooner (at 5° to
less than
temperature in the guide).
NOTE:
●
You may wish to use Timed Baking, as described in
the Baking section of this book, to turn oven on and
off automatically.
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Thaw most frozen poultry before roasting to ensure
without thawing, but allow 10 to 25 minutes per
even doneness. Some commercial frozen poultry can
pound additional time (10 minutes per pound for
be cooked successfully without thawing. Follow
roasts under 5 pounds, more time for larger roasts).
directions given on package label.
(continued
page)
17
