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Roasting is cooking
by
dry heat. Tender meat
or
Roasting is really a baking procedure used
f’or
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 Baking. (You may hear a slight clicking sound,
steady, keep spattering to a minimum.
indicating the oven is working properly. ) Roasting is
easy;
jrst
follow these directions:
1.
Place
the shelf in A or B position. No preheating
is necessary.
2. Check the weight of the
meat.
Place
it fat side
up
(or
for poultry
bl”east-side-ap),
on
a
trive(
in
a
shallow pan. The melting fat will baste
the
meal.
Select
a pan
as
close to the
size
of the
mat
as
possible. (The broiler pan with grid is
a
good pan
for
this. ) Line
the
!>roiler
pan with
aluminutn
foil
when using the pan for
mar-inating,
cooking with
fruits, cooking
heavily
cLu”cd
nlca[s,
or
lxisting,
food
during cooking. Avoid spilling these
materitils
inside the
oven
or inside the oven door.
~–—]
3. Press the 13
AKEpaLf.
u
‘ BAKE
4. Press the INCREASE or DECREASE
pad. The last oven set temperature
appears in the display. Continue
pressing the pad until the desired
temperature is displayed.
The oven will start automatically,
The word “ON” and “ 100°” will
be
displayed. As the oven heats
LIP,
the
display will show
the
changing
temperatures. When
the
oven reaches
the temperature
yOLI
set, a tone
will sound.
r
5. Press the CLEAR/OFF pad when
CLEAR
.1
roasting is
finishe(i.
, OFF
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
LIp
and makes
them easier
to
carve. Internal temperature will rise
about 5° to 10°F.; to compensate for
temper:lture
increase, if desired, remove the roast from the oven
sooner
(at
5°
to 10°F. less than the temperature in the
Regular 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
au;omatical]y.
“
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 the oven temperature during
roasting,
press the BAKE pad and then the
INCREASE or DECREASE pad to get the
new temperature.
Frozen
Roasts
Frozen roasts of beef, pork, lamb, etc., can be star-ted
Thaw most frozen poultry before roasting to ensure
without thawing, but allow 15
to
25 minutes per
even doneness. Some commercial frozen poultry can
pound additional time (15 minutes per pound for
be cooked successfully without thawing. Follow the
roasts under 5 pounds, more time for larger roasts).
directions given on the package label.
23
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