REGULAR ROASTING
Do not lock the latch during regular 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 for 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 the roast from the oven sooner
(at 5° to 10°F. less than the temperature in the
Regular 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.
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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 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.)
3. Press the BAKE pad.
4. Press the + or – pad. The last
oven set temperature appears in
the display. Continue pressing
the pad 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.
5. Press the CLEAR/OFF pad when roasting
is finished.
To change the oven temperature during
roasting, press the BAKE pad and then the + or –
pad to get the new temperature.
CLEAR
OFF
–
+
BAKE
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.
Summary of Contents for JBP95
Page 57: ...57 The Problem Solver NOTES...
Page 58: ...NOTES 58...
