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Using the oven for roasting.
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. Roasting is easy; just follow these directions:
Safety Instructions Operating Instructions Care and Cleaning Installation Instructions Troubleshooting Tips Customer Service
How to Set the Oven For Roasting
Place the shelf in the
A
or
B
position.
No preheating is necessary.
Check the weight of the meat. Place
it fat side up (or for poultry, breast-
side-up) on a roasting rack in a
shallow pan. The melting fat will
baste the meat. Select a pan as close
to the size of the meat as possible.
Line the pan with aluminum foil
when using the pan for marinating,
cooking with fruits, cooking heavily
cured meats, or basting food during
cooking.
Turn the
OVEN TEMP
knob to the
desired setting.
After roasting is complete, turn the
OVEN TEMP
knob to
OFF
and then
remove the food from the oven.
Place the shelf in the A or B
position.
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