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Roasting is really a baking proce-
dure used for meats. Therefore,
oven controls are set to BAKE.
(Youmay hear a slight clicking
noise to indicate the oven is
working properly.) Roasting is
easy,just follow these steps:
L.~
~;t1 Cheweio mea
piac
fat side up, on roasting rack
i a shalpan. (Broiler pan with
rack is a good pan for this.) Line
broiler pan with aluminum foi~
when using pan for marinating,
cooking with fruits, cooking heavily
curfieao fobastfo
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thematero ovlino
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Step ‘i:Momeats continue to
cosliwhstanding after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10-20minutes
whilemaking gravy or for easier
carving, you may wish to remove
meat from oven when internal tem-
perature is 5-10°F below tempera-
ture suggested on chart. If no
standing is planned, cook meat to
suggestedtemperature on chart on
page 23.
~J~TE: you may wish to use TIME’
BAKE as described on preceding
page to turn oven on and off
automatically.
Remember that food will continue
to cook in the hot oven and there-
fore should be removed when the
desired internal temperature has
been reached.
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