ROAST~G
Do not lock the oven door with the latch during
Most meats continue to cook slightly while standing,
roasting. The latch is used for self-cleaning only.
after being removed from the oven. Standing time
Roasting is cooking by dry heat. Tender meat or
recommended for roasts is 10to 20 minutes. This
poultry can be roasted uncovered in your oven.
allows roasts to firm up and makes them easier to
Roasting temperatures, which should be low and
carve. The internaltemperaturewill rise about 5° to
steady,keep spattering to a minimum.
10°F.;to compensate for the temperatureincrease,if
Roasting is really a baking procedure used for meats.
desired,remove the roast from the oven sooner (at 5° to
Therefore, oven controls are set for Baking or Timed
10°F.less than the temperaturein the Roasting Guide).
Baking. (Youmay hear a slight clicking sound,
Remember that food will continue to cook in the
indicating the oven is working properly.) Timed
hot oven and therefore should be removed when
Baking will turn the oven on and off automatically.
the desired internal temperature has been reached.
1. Place the shelf in A or B position. No preheating
3. Turn the Oven Temperature knob to the
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
desired setting.
4. After roasting is complete, turn the Oven
Temperature knob to OFF and then remove
the food from the oven.
to the size of the meat as possible. (The broiler
pan with grid is a good pan for this.)
Useof AluminumFoil
Youcan 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)
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