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1. Position the oven
at shelf (B) position
for small size roast
(3 to 5 lbs.) and at
(R) position for
larger roasts.
2. 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.)
3. Press the BAKE pad.
4. Press the + or – pad until the desired temperature
is displayed.
The oven will start automatically. The word “ON”
and “100°” will be displayed. As the oven heats up,
the display will show the changing temperature.
When the oven reaches the temperature you set, a
tone will sound.
5. Press the CLEAR/OFF pad when
roasting is finished and then remove
the food from the oven.
To change the oven temperature during the
roasting cycle, press the BAKE pad and then
the + or – pad to get the new temperature.
CLEAR
OFF
BAKE
ROASTING
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 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 while standing,
after being removed from the oven. The standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. The internal temperature will rise about 5° to
10°F.; to compensate for the temperature rise, if
desired, remove the roast from oven sooner (at 5° to
10°F. less than the temperature in the Roasting Guide).
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
Use of Aluminum Foil Dual Shelf Cooking
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.
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.
20
R
A
B
R
E
D
C
B
A