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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
designed to slide out at
this position.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for BAKE or Timed
Bake. (You may hear a slight clicking sound,
indicating the oven is working properly.) Roasting
is easy; just follow these steps:
1.
Place the shelf in A
or B position for
small size roasts (3
to 5
lbs.)
and R
position for larger
roasts. No
preheating is
necessary.
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. (Broiler
pan with rack is a good pan for this.) Line 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.
D
3. Press the BAKE pad.
BAKE
A
~
CLEAR
OFF
4. Press the INCREASE or
DECREASE pad until the desired
temperature is displayed.
When the oven starts to heat, the word
“ON” and the changing temperature,
starting at
100°F.,
will be displayed.
When the oven reaches the temperature
you set a tone will sound.
5. Press the CLEAWOFF pad when
roasting is finished and then remove
food from oven.
6. 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
increase, 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
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.
To change oven temperature during roasting,
press the BAKE pad and then INCREASE or
DECREASE pad to get new temperature.
For Frozen
Roasb
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 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. Follow
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 (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
for the potatoes.
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