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Operating Instructions
Safety Instructions
Customer Service
Troubleshooting Tips
How to Set Your Oven for Roasting
Place the shelf in
A
or
B
position.
No preheating is necessary.
Check the weight of the meat. Place
the meat fat side up, or poultry breast
side up, on 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.)
Touch the
BAKE
pad.
To change the oven temperature during the
roasting cycle, touch the BAKE pad and set the
new temperature.
Touch the
TEMP +/–
pad to set the
oven temperature.
Touch the
START
pad.
Touch the
CLEAR/OFF
pad when
roasting is finished.
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.
Before You Begin Roasting…
Roasting is really a baking procedure used
for meats. Therefore, the 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 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: Food will continue to cook in
the hot oven and therefore should be removed
when the desired internal temperature has
been reached.
Using the roasting feature.
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.