15
Baking
Roasting
ROASTING
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. Roasting is easy;
just follow these directions:
1. Place the shelf in the A or B position.
No preheating is necessary.
2. Check the weight
of the meat. Place
it fat side up (or
for poultry, breast-
side-up) on a
roasting rack in a
shallow pan. The
melting fat will baste the meat. Select a pan as
close to the size of the meat as possible. Line the
pan with aluminum foil when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats, or basting food during cooking.
3. Turn the OVEN TEMP knob to the desired setting.
4. After roasting is complete, turn the OVEN TEMP
knob to OFF and then remove the food from
the oven.
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B
A
Summary of Contents for JGAS24
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