Roasting
is cooking by
Tender
or poultry
be
roasted uncovered in your oven.
which
be low and steady, keep
spattering minimum. When
roasting. it is
necessary
sear, baste, cover or add
to
your
Roasting is
a
procedure used
Therefore,
are set
BAKE TIME BAKE. (You
hear slight clicking
indicating
is working
properly. ) Roasting is
just
follow these steps:
Step 1: Check weight
meat,
fat side up. on roasting rack
in a shallow
(Broiler
with
rack is a
for this. ) Line
broiler pan with aluminum toil
when
pan
marinating,
cooking with
cooking
heavily
or basting
spilling these
on oven
liner or door.
Step 2:
in
on shelf in
A or B
No preheating
is necessary.
Step 3:
BAKE
Step 4: Press INCREASE or
DECREASE
desired
temperature is displayed.
The word “ON” and the changing
oven temperature
displayed
as the oven heats up.
the
oven reaches the set temperature a
tone will sound.
To change oven temperature
during BAKE cycle, press BAKE
then INCREASE or
DECREASE pad to get new
temperature.
Step 5: Press CLEAR/OFF when
is finished and then remove
food from oven.
Step Most meats continue to
cook slightly while standing, after
being removed
the oven.
time recommended
roasts is t to
minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
t
to compensate for
temperature rise, if desired, remove
the roast from oven sooner (at 5° to
less than temperature in the
Roasting Guide).
NOTE: You
wish to TIME
BAKE, 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
been reached.
For Frozen Roasts
●
Frozen roasts of beef, pork, lamb,
etc., can be started without
thawing, but
10 to 25
minutes per pound additional time
(10 minutes per pound for roasts
under 5 pounds, more time for
larger roasts).
●
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on package label.
Questions and Answers
Q. Is it necessary to check for
doneness with a meat
thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in the
Roasting Guide section. For roasts
over
cooked
with
reduced time, check with
thermometer at half-hour
intervals after half the cooking
time has passed.
Q. Why is my roast crumbling
when try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat my oven
each time I cook a roast or
poultry?
A. is rarely necessary to preheat
your oven. Preheat only for very
small roasts, which cook a short
length of time.
Q. When buying a roast, are
there any special tips that
help me cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy
rolled roasts.
Q.
Can seal the sides of my
foil
“tent”
when roasting a turkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows the
air to circulate and brown the meat.
19
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