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Roasting
Do not lock the oven door with the latch during
roasting. The latch is used for self-deaning 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 masting a large
turkey_ The shelfis 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 ovem Recommended
standing time for roasts is 10 to 20 minutes, This
allows the roasts to firm up and makes them easier to
carve. The internal temperature will rise about 5° to
10°E (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°E (3° to 6°C.) less
than the temperature shown 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.
1, Position oven shelf at
position B for small size
roast [3 to 5 lbs.(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. Turn the OVEN SET knob to the desired
temperature_ See the Roasting Guide for
temperatures and approximate cooking times.
4. When roasting is finished, turn the OVEN SET
knob to OFF 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-lb,
(10 l_g) turkey on shelf position R, a second shelf'
(if so equipped) 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 !5-20
minutes of additional cooking time for the potatoes.
Use of Aluminum Foil
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 tighdy around the inside of the pan.
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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