Hotpoint RB754N - Page 17

R(~asting is c(~{~king by dry het~t. Tender meat {Jr poultry can be roasted
uncovered in your oven. Roasting temperatures, which should be low ilnd
steady, keep sp~lttering to a minimum.
Roasting is really a baking procedure used for metits. Therefore, oven
controls arc set to BAKE or TIMED BAKE. Roasting is easy; just follow”
these directions:
1. Place the shelf in A or B position.
No preheating is necess:lry.
2. Check the
weight
(JI. the
meat, and pl~lce
it, fat-side-up,
{jr poultry
bre~lst-side-up
on a roasting
r~lck in a
shallow piU1.
The meltinu
fat will bas~e the me~lt. Select u pan as close to the
size
ot’ the nle~it us possible. (The broi Icr pun with
rack is a g{~c>d pi~n f{~r this. ) Line the broiler pan with
~luminum foil when using pan for marinating,
cooking” with fruits, cooking” heavi Iy-cured meats, or
Ior busting food” during cooking.” Avc)id spilling these
m~~terials inside the t~ven t)r inside the oven d(}(~r.
OVEN SET ~
Q
OVEN TEMP
OFF
350
3
BROIL
.
@ -
L/
\
BAKE
250.
.
@
200 ●
WARM
CLEA;
TI;EO BAKE
CLEAN
3. Turn the OVEN SET knob to BAKE. Turn the
OVEN
TEMP knob to 325°F. Sm~dl poultry m:ly be
ct~oked at 3500F. f{~r best br{]wning. (Y(~Ll may he~lr
a SI ight clicking sound, indicating the (~ven is
w(}rking properly. )
Most metits continue t~~ cook slightly while standing
after being removed from the oven. Sttindi ng [i me
recommended for roasts is 1 () [() 20 minutes: This
allows roasts to firm up and makes them easier to
carve. lnterna] temperature wi]] rise about S
0
to
1 OOF.; to compensate for temperature increase, it
desired,
renl(~ve the roast from the oven when roast’s
internal temperature is 5° to 10OF. less th~in
temperature shown in the Roasting Guide.
4. Turn the OVEN SET
knob to OFF when ro:lsting
is completed.
NOTE:
● You may wish to use Timed Baking, ;1s described i n
the
Baking section of this book,” to turn the oven c)n
and off. automatictdly.
● Remember that ft)(~d will continue to c(~(~k in the hot
oven ~lnd therefore should be removed when the
desired internal temperature
h:is been rei~chcd.
For Frozen Roasts
Frozen ro~ists of beef, pork, ltunb, etc., can be started
Thaw most frozen poultry before rc)asting to ensure
with(>ut thawing, but UI low I () to 25 minutes
even
doneness. Some conlmerci:]l frozen poultry c:ul
Iddition:d time per pound ( I () minutes ~idditionill time
be cooked successfully with(~ut thtiwing. Follow”
per pound for roasts under 5 pounds, rn(~re time for
directions given on package label.
larger r(~asts).
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