RCA LEB131, Инструкция по использованию и уходу

Страница: 17 / 32

17
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 after being removed
from the oven. The internal temperature will rise 5 to
10 degrees 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.
(continued next page)
Adjust the Oven Thermostat
Roasting
How to Set Your Range 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.
(Broiler pan with grid is a good pan for this.)
3. Turn OVEN CONTROL knob to desired
temperature. Check the Roasting Guide for
temperatures and approximate cooking times.
A
B