Filter
Top Products
ROASTING
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. Standing time
Roasting is cooking by dry heat. Tender meat 01
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
Roasting temperatures, which should be low and
carve. The internal temperature will rise about 5° to
steady, keep spattering to a minimum.
10“F.; to compensate for the temperature increase, if
desired, remove the roast from the oven sooner (at 5° to
Roasting is really a baking procedure used for meats.
10°F. less than the temperature in the Roasting Guide).
Therefore, oven controls are set for Baking or Timed
Baking. (You may hem a slight clicking sound,
Remember that food will continue to cook in the
indicating the oven is working properly. ) Timed
hot oven and therefore should be removed when
Baking will turn the oven on and off automatically.
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
of the meat. Place it,
fat side up, (or for
poultry, breast-side-
up) on the roasting
grid in a shallow
pan. The melting fat
will baste the meat.
Select a pan as close
4. After roasting is complete, turn the Oven
Temperature knob to OFF and then remove
the food from the oven.
to the size of the meat as possible. (The broiler
pan with grid is a good pan for this.)
Use 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.
(mntinued
next
page)