Rir
/
REGULAR
Do not lock the
latch
during regular 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.
ROASTING
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
10°F.;
to compensate for temperature increase, if
desired, remove the roast from the oven sooner
(at 5° to 10”F. less than the temperature in the
Regular 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.
1. Place the shelf in A or B position. No preheating
When the oven starts to heat, the word “ON” and
is necessary.
the changing oven temperature, starting at 100”F.,
2. Check the weight of the meat. Place it, fat-side-up
(or
poultry breast-side-up) on
a
trivet 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. Press the BAKE pad.
)r
BAKE
n
(—)
4. Press the INCREASE
Av
.
.
.
or
DECREASE pad. The
last oven set temperature
appears in the display.
L’ontlnue
pressing the
pad until the desired
temperature is displayed.
will be displayed. When the oven reaches the
temperature you set, a tone will sound.
5. Press the CLEAR/OFF pad when
(J
CLEAR
roasting is finished.
OFF
To change the oven temperature during
roasting, press the BAKE pad and then the
INCREASE or DECREASE pad to get the
new temperature.
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.
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