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ROASTmG
Roasting 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 Baking. (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 steps:
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 breast-side-up) on a trivet 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.) 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 or inside the oven door.
~
3. Press the BAKE pad.
BAKE
t
1
❑
4. Press the INCREASE or DECREASE
A
pad. The last oven set temperature
appears in
tie
display. Continue
pressing until the desired temperature
is displayed.
When the oven starts to heat, the word “ON” and
the changing oven temperature, starting at
100°F.,
will be displayed. When the oven reaches the
temperature you set, a tone will sound.
m
5. Press the CLEAWOFF pad when
CLEAR
roasting is finished.
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 up and makes them easier to
carve. Internal temperature will rise about 5° to
IO°F.;
to compensate for temperature increase, if desired,
remove the roast from the oven sooner (at 5° to
IO°F.
less than the temperature in the Roasting Guide).
NOTE: You may wish to Time Bake, as described
in the Baking
se~tion
of this book, to turn 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.
Frozen Roasti
Frozen roasts of beef, pork, lamb, Thaw most frozen
poul~
before
etc., can be started without roasting to ensure even doneness.
thawing, but allow 10 to 25
Some commercial frozen poultry
minutes per pound additional time
can be cooked successfully without
(10 minutes per pound for roasts thawing. Follow directions given
under 5 pounds, more time for
on package label.
larger roasts).
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