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ROAST~G
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.
I
The oven has a
s~ecial
m
low shelf (R)
po~ition
just above the oven
bottom. Use it when
extra cooking space is
needed, for example,
when roasting a large
turkey. The shelf is not
designed to slide out at
this position.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for BAKE or TIME
BAKE (you may hear a slight clicking sound, indicating
the oven is working properly). Roasting is easy; just
follow these steps:
1. Position oven shelf
Ill
n
at (B) position for
small size roast
(3
to 5
lbs.)
and at
(R) position for
larger roasts.
2. Check the weight of
the roast. Place the
*
meat fat-side-up or the poultry breast-side-up
on the roasting rack in a shallow pan. The melting
fat will baste the meat. Select a pan as close to
the size of meat as possible. (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.
3.
Turn OVEN SET
OVEN
SH
knob to BAKE or
TIME BAKE and
OVEN
TEMP
knob to desired
temperature.
Check the
Roasting Guide
OVEN
KMP
for temperatures and approximate cooking times.
4. Most meats continue to cook slightly
while standing after being removed from the oven.
Recommended standing time 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.
If you wish to compensate for
temperature rise, remove the roast from the oven
when its internal temperature is 5° to
10°F.
less
than temperature shown in the Roasting Guide.
NOTE:
● You may wish to Time Bake (See Using Your
Oven section of this book) to turn oven on and
off automatically.
● Remember that food will continue to cook in the
hot oven and therefore should be removed when
the desired internal temperature has been reached.
Frozen
Roasfi
● Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow
15
to 25 minutes per
pound additional time (15 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
● Thaw most frozen poultry before roasting to ensure
even doneness. Some commercial frozen poultry can
be cooked successfully without thawing. F
O
11
OW
directions given on package label.
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 position R, a second shelf (if so
equipped) 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 for the potatoes.
16