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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
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:
Step 1. Place the shelf in A or B position.
No preheating is necessary.
Step 2. Check weight of meat, and place, 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 door.
11
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BAKE
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A
Step 3. Press the BAKE pad.
Step 4. Press the INCREASE or
DECREASE pad until desired
temperature is displayed.
u!
/
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 set temperature
a tone will sound.
1
Step 5. Press the CLEAR/OFF pad
when roasting is finished and then
CLEAR remove food from oven.
OFF
Step 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 the 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 the INCREASE
or DECREASE pad to get new temperature.
For Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Thaw most frozen poultry before roasting to ensure
without thawing, but allow 10 to 25 minutes per
even doneness. Some commercial frozen poultry can
pound additional time (10 minutes per pound for
be cooked successfully without thawing. Follow
roasts under 5 pounds, more time for larger roasts).
directions given on package label.
(continued next page)