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ROAS~G
Do not lock the oven door with the latch during Roasting. The latch is
used for seti-cl=ning ody.
Roasting is cooking by dry heat. Tender meat or poultry can be roasted
uncovered in your oven. Roasting temperatures,which shouldbe low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats. Therefore, the oven
controls are set for BA= or Timed Baking. You may hear a slight clicking
sound, indicating the oven is working properly. Roasting is easy; just follow
these directions:
1. Place the shelf in A or B position. No preheating is
necessary.
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2. Check the weight of the
k
=,-~~-~ IIll
meat. Place the meat
fat-side-up, or poultry
:-3
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breast-side-up, on
~-
roasting rack in a
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shallow pan. The
.
melting fat will baste
*
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the meat. Select a pan
asclose to the size of the meat as possible. (The
broiler pan with rack is a good pan for this.) Line
the broiler pan with aluminum foil when using pan
for marinating, cooking with fruits, cooking heavily
cured meats, or basting food during cooking. Avoid
spilling these materials inside the oven or inside the
oven door.
BAKE
3.
Wsh the BA= button.
t
@
4. Turn the SET knob until the desired
SET
temperature is
displayed.
1
D
5. Push the CANCEL button when
CANCEL
cooking or roasting is finished
and then remove the food from
the oven.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10°F.;
to compensate for temperature rise, if desired, remove
the roast from oven sooner (at 5° to 10°F.less than
temperature in the Roasting Guide).
NOTE: You may wish to use Timed Baking, as
described in the Baking section of this book, to turn
the oven on and off automatically.
To change the oven temperature during the
roasting cycle, push the BA~ button and then
turn the SET knob to get the new temperature.
For Frozen Romts
Frozen roastsof beef, pork, lamb, etc., can be started
Thaw most frozen poultry before roasting to ensure
withoutthawing,but allow 10 to 25 minutesper pound even doneness. Some commercial frozen poultry can
additionaltime (1Ominutesper poundfor roastsunder be cooked successfully without thawing. Follow the
5 pounds,moretimefor largerroasts). directions given on the package label.
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