ROASTING
C
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,..
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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 to Baking or Timed
Baking (on some models). (You may hear a slight
clicking soun~ indicating the oven is working
properly.) Timed Baking (on some models) will turn
the oven on and off automatically.
Most meats continue to aok 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 rise, if desired remove
roast from oven sooner (at 5° to 10”F. less than
temperature in the 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
is necessary.
2. Check the weight
of the meat. Place it fat-
side-up (or poultry
breast side-up), on a
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.)
OVENSEr
OFF
OVENTEMP
3s0
(Knob appearance may WXY)
3. Turn the OVEN SET knob (on some models) to
BAKE and the OVEN TEMP knob to the
temperature you desire.
4. After roasting is complete, turn the OVEN SET
knob (on some models) and the OVEN TEMP knob
to
OFF.
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 hits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
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