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Do
not lock the oven door with the latch during
Most meats continue to cook slightly while standing,
roasting. The latch is used for self-cleaning only.
after being removed from the oven.
S~anding
time
Roasting is cooking by dry
heat.
Tender meat or
recommended for roasts is 10 to 20 minutes.
This
poultry
can
be roasted uncovered in your oven.
allows roasts to firm up and makes them
easier
to
R(~astirlg
temperatures, which should be
low
and
carve. Internal temperature will rise about
5“
to
10’F.:
steady, keep spattering to a minimum.
to compensate
for
temperature increase,
if
desired,
remove the roast from the oven sooner (at
5“
to
1
()(’F;.
less than the temperature in the Roasting Guide).
Remember that food will continue to cook in the
hot oven and therefore should
be
remo~ed
when
the desired internal temperature has been reached,
1.
Place
the shelf in A or
B
position. No preheating
3. Turn the Oven Temperature knob to the
is necessary.
desired setting.
2.
Check
the
weight
4. After roasting is complete, turn the
()~en
of the meat.
Place
it.
Temperature knob to OFF
tind
then
re[noye
fat
$ide
up, or for
the food from the oven.
poultry+
breast-side-
LIp,
on the roasting
grid
in
a
sha]
low
pan.
The
melting
fat
w
i]
1 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. )
———
Use
of Aluminum Foil
You
~’an
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.
f
co\lli}l[4ed
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pa<qt’)
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