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Roasting
Do not lock the oven door with the latch during
roasting_ The latch 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 position (R) 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, the oven controls are set for Baking,
(You may hear a slight clicking sound indicating
the oven is working properly,)
Most meats continue to cook slightly while standing after
being removed from the oven,, Recommended standing
time for roasts is I0 to 20 minutes, This allows the roasts
to firm up and makes them easier to carve. The internal
temperature will rise about 5° to t0°F (3° to 6°C). If you
wish to compensate for the temperature rise, remove the
roast from the oven when its internal temperature is 5° to
10°F (3° to 6°C) less than the temperature shown in the
Roasting Guide°
Remember that food will continue to cook in the hot oven,
even after it has been turned off, and should be removed
when the desired internal temperature has been reached..
1. Position oven shelf at
position B for small
size roast (3 to 5 Ibs,
[1.3 to 2,3 kg]) and at
position R for larger
roasts,
2. Check the weight of the
meat,, Place the meat
fat-side-up or the 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 ,6. or V pads until the desired temperature
is displayed,,
5. Press the START pad
The oven will start automatically° The display will show PRE
while preheating,, When the oven reaches the selected
temperature, the oven control will beep several times and the
display wilt show the oven temperature
To change the oven temperature during BAKE cycle,
press the BAKE pad and then the A or T pads to get
the new temperature,
6. Check food for doneness at minimum time on recipe,,
Cook longer if necessary,
7. Press the STOP/CLEAR pad when baking is finished
and then remove the food from the oven.
Dual Shelf Cooking
This allows more than one food to be cooked at the same
time., For example: While roasting a 20-1b_(10 kg) turkey
on shelf position R, a second shelf (if so equipped) may
be added on position D so that an additional food such as
scalloped potatoes can be cooked at the same time.
Foods cooked with the turkey should be added toward
the end of the time allowed for the turkey, For example,
potatoes which cook for 1 hour should be added to the
oven t hour before the end of cooking time for the turkey.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per pound
(450 grams) additional time (15 minutes per pound
for roasts under 5 pounds [2.3 kg], more time for
larger roasts),
Make sure poultry is thawed before roasting Unthawed
poultry often does not cook evenly, Some commercial frozen
poultry can be cooked successfully without thawing,. Follow
the directions given on the package label
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