24
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.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to 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. 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 10°F.;
to compensate for temperature increase, if desired,
remove roast from oven sooner (at 5° to 10°F. less
than temperature in the 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. Place the shelf
in A or B position.
No preheating
is necessary.
2. Check the weight
of the meat. Place
the meat fat-side-up,
or poultry breast-
side-up, on the 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 to BAKE
and the OVEN
TEMP to
the desired
temperature.
4. After roasting
is complete, turn the OVEN SET knob or the
OVEN TEMP knob to OFF.
OVEN SET
OVEN TEMP
BR
O
IL
5
0
0
4
5
0
40
0
350 30
0
2
5
0
2
0
0
W
M
CLE
AN
O
F
F
B
R
O
IL
CLE
AN
T
IM
E
D
B
A
K
E
BAKE
A
B
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 tightly around the inside of the pan.
OVEN SET
OVEN TEMP
