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~oasting
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
spattel”ing
to
a
minimum.
Roasting is really a
btiking
procedure used for meats.
Therefore, the oven controls are set
to
Baking. (You
may hear
a
slight clicking sound, indicating the oven
is working properly. )
Most
]meats
continue to cook slightly while
standing after being removed from the oven. The
standing time recommended for roasts is 10 to 20
minutes to allow the roast to firm up, making it easier
to carve. The internal temperature will rise about 5° to
10“F.; to compensate for the temperature rise, if
desired, remove the roast from the oven sooner at 5°
to
10“F.
less than the temperature on 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.
Position the oven shelf at the second from the
3. Turn the OVEN TEMP knob to the desired
bottom position (B) for a
small
size roast
(3
to 5
temperature. See the Roasting Guide for
Ibs.)
and at the bottom position (A) for larger roasts.
temperatures and approximate cooking times.
2. Check the weight of the meat. Place meat fat-side-
4. When roasting is complete, turn the OVEN
up or poultry breast-side-up on roasting rack in a
TEMP knob to OFF and then remove the food
shallow pan. The melting fat will baste the meat,
from the oven.
Select a pan as close to the size of the meat as
possible. (The broiler pan with rack is a good pan
for this.)
,e
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 fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
(C’()}lt;?ll(d
il~.~f
ljtl~~)
15