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ROASTING
Do not lock the oven door with the latch during
roasting. The latch is used for self-cleaning only.
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°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 Range for Roasting
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 for
poultry, breast-side-
up, on the 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. Turn the Oven Temperature knob to the
desired setting.
4. After roasting is complete, turn the Oven
Temperature knob to OFF and then remove
the food from the oven.
B
A
