KitchenAid SUPERBA KEBS176 - Page 18

ROASTING
(Single/Upper or Lower Oven)
Roasting is a dry heat cooking method. It is recommended
for poultry and tender cuts of beef. Iamb, pork and veal.
To Use for Roasting:
1. Arrange the oven racks in the
desired positions.
2. Set the Temperature Control to
the recommended temperature,
see roasting chart, page 20.
3. Turn the Selector to "BAKE".
Roasting Tips
• Roast meats fat side up in a shallow pan using a
roasting rack.
• Use a roasting pan that fits
the size of the food to be roasted. Meat juices may
overflow sides of a pan that is too small, and a too large
pan will result in increased oven spatter.
• Spatter can be reduced by lining the bottom of the
roasting pan with lightly crushed aluminum foil.
• A foil "tent" will slow down
surface browning for long¬
term roasting, as when
roasting a turkey. Place
tent-shaped foil loosely over
meat to allow for air circula¬
tion. Do not seal foil or
meat will be steamed.
• Use an accurate meat ther¬
mometer or meat probe (see
page 24) to determine when meat has reached desired
degree of doneness. Insert thermometer into the center
of the thickest portion of the meat or inner thigh or
breast of poultry. For an accurate reading, the tip of the
thermometer should not touch fat, bone or gristle.
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