f
SeeRoastingCharton page30.
~ Rep 1:Check the weight of the
meat and place, fat side up, on the
ack in the broiler pan that came
with your range. This helps the
meat to baste itself.
$Nep2: Useshelf position “A” or
“B”; or the one indicated on Roast-
ing Chart, page30. PlaceOven Shelf
on correct embossed shelf support.
For very tall roasts, removesecond
oven shelf.
Step 3: Turn the OVEN TEMP Knob
t. 3250.(The exception is small
poultry which is roasted at 3750.)
Step 4: Close the oven door and
—
turn the OVEN SET Knob to BAKE,
- Oven “On” Light comes on and
—
stays on until OVEN SET Knob is
urr?edto OFF. Oven Cycling Light
omes on and remains on until
temperature is reached.
Step 5: Place your meat inside the
oven, making sure the pan is not
touching the oven walls or door.
Step 6: Turn off the heat when the
roasting cycle is complete.
Ti
@Be sure meat is cooked to your
satisfaction. Most meats continue to
cook slightly while standing after
being removed from the oven, This
should be taken into consideration
when determining your cooking
time.
@Always use a roasting pan that
fits the size of your meat. A roast
placed in a pan too small for its size
will drip over the edge.
@You may cook frozen meat roasts .
without thawing. However, you
must allow more cooking time. For
large roasts,add 10-25minutes per
pound. For roasts under 5 pounds,
add 10 minutes per pound.
@To slow down surface browning
on turkeys, you can use a foil “tent”.
The tent-shaped foil should be laid
loosely over the poultry so the heat
can circulate under the foil.
~ Most frozen poultry should be
thawed before cooking to ensure it
is done evenly. Some, however,can
be cooked successfully without
thawing. Check the packer’s label
for specific directions.
See Broiling Charton page3fl.
Step 1: Place the meat on the
broiler rack in the broiler pan.
Always use the rack so fat drips
into the broiler pan.
29
Step 2: Position oven shelf as indi-
cated on Broiling Chart, page 31.
Step 3: Turn the OVEN SET Knob
and OVEN TEMP Knob to BROIL.
Both Oven Indicator Lights come on.
Step 4: Leaveoven door ajar about
3 inches (except chicken, see
below). The door will stay open itself
yet the proper temperature will be
maintained in the oven. During
cooking, turn the food only once.
Step 5: Turn OVEN SET Knob to
OFF and servefood immediately.
Leavethe pan outside the oven to
cool during the meal for easy
cleaning.
C2-
/
* Foil may be used to line the
broiler pan and rack. However, be
sure to cut openings in the foil to
correspond with the slits in the
broiler rack so fat drips into the pan
below.
@For all weights of chicken, broil
with
doorclosed.
~ Placing food closer to the top of
the oven increasessmoking, spat-
tering, exterior browning on the
meat and the possibility of food tat
catching on fire. Always keep rack
3-5 inches from the broiling unit.
-
S#2Ba-”.
w
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