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ROASTmG
Do not lock the oven door with the door latch
during roasting. This is used for self-cleaning only.
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.
The oven has a special
low shelf (R) position
just above the oven
bottom. Use it when
extra cooking space is
needed, for example,
when roasting a large
turkey. The shelf is not
desig~ed to slide out at this position.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for Baking or Timed
Baking. (You may hear a slight clicking sound,
indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.
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.
This
allows roasts to firm up
and
makes them 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 oven 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.
1.
Position the oven
at shelf (B) position
for small size roast
(3 to 5
lbs.)
and at
(R) position for
larger roasts.
L
“
~
The oven will start automatically. The word “ON”
and “100°” will be displayed. As the oven heats up,
i~~
the display will show the changing temperature.
When the oven reaches the temperature you set, a
tone will sound.
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-
>
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5. Press the CLEAWOFF pad when
cm
roasting is finished and then remove
2.
Check the weight of the meat. Place the meat
fat-side-
up, or poultry breast-side-up, on 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.
(The broiler pan with rack is a good pan for this.)
(—1
3.
press the BAKE pad.
II
BAKE
\
)
4. Press the INCREASE or DECREASE pad until the
desired temperature is displayed.
m
the food from the oven.
To change the oven temperature during the
roasting cycle,
press the BAKE pad and then
the INCREASE or DECREASE pad to get the
new temperature.
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.
Dual Shelf Cooking
This allows more than one food to be cooked at the same time.
For example: while roasting a 20 lb. turkey on shelf (R) a second shelf may
be added on position D so that scalloped potatoes can be cooked at the same
time. Calculate the total cooking time to enable both dishes to complete
cooking at the same time. Allow 15–20 minutes of additional cooking time.
20