Filter
Top Products
16
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.
Therefore the oven control is set for Baking. You may
hear a slight clicking sound indicating the oven is
working properly.
Most meats continue to cook slightly after being
removed from the oven. The internal temperature
will rise about 5° to 10°F. during the recommended
standing time of 10 to 20 minutes. This allows
roasts to firm up and makes them easier to carve.
To compensate for this rise in temperature, you may
want to remove the roast sooner (at 5° to 10°F. less
than the temperature in the Roasting 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.
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.
How to Set Your Oven for Roasting
1. Place the shelf in A or B position.
No preheating is necessary.
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 to the size of the meat as possible.
(The broiler pan with grid is a good pan for this.)
3. Turn the OVEN CONTROL knob to desired
temperature.
4. Turn the OVEN CONTROL knob to OFF when
roasting is finished.
B
A