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asting
is cooking by dry heat. Tender meat
or
Roasting is really a baking procedure used for
poultry can be roasted uncovered in your oven.
meats. Therefore, oven controls are set for BAKE or
Roasting temperatures, which should be low and
Timed Bake. (You may hear a slight clicking sound,
steady, keep spattering to a minimum.
indicating the oven is working properly.) Roasting
is easy; just follow these directions:
1.
Place in the shelf in A or B position,
No preheating is necessary.
2. Check the
weight of the
meat, and place,
fat side up, or
poultry
breast-
side-up, on the
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roasting rack in
x
a shallow pan.
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The melting fat
will baste the
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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.) Line the broiler pan with aluminum foil
when using the pan for marinating, cooking with
fruits, cooking heavily cured meats, or basting food
during cooking. Avoid spilling these materials
inside the oven door.
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3. Press the BAKE pad.
II
BAKE
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4. Press the INCREASE
Pad.
The oven set
II
A
temperature appears
in’
the display.
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When the oven starts to heat, the word “ON” and the
changing temperature, starting with 100”F., will be
displayed. When the oven reaches the set temperature
a tone will sound.
5. Press the
CLEAWOFF pad when roasting is
finished and then remove the food from the oven.
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.
●
A fan may automatically turn on to cool internal
parts. This is normal, and the fan may continue to
run even after the oven is turned off.
To change the oven temperature during roasting,
press the BAKE pad and then the INCREASE or
DECREASE pad to get the new temperature.
I
I
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 the package label.
(continued next page)
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