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
baking procedure
used
meats.
Therefore. oven controls are set for BAKE or Timed
Baking. (You may hear a slight clicking sound,
indicating
oven is working properly. ) Roasting is
easy; just follow these steps:
1. Place the shelf in A or B position. No preheating
is necessary.
2.
the weight of the
it, fat side
up, (or for poultry,
breast-side-up)
trivet in shallow pan.
The melting
will
baste the meat. Select a
pan close to the size
of the meat as possible.
(The broiler pan with
rack is good pan for
this. ) Line the broiler pan with aluminum foil when
using the pan for marinating, cooking with fruits.
cooking heavily cured meats, or basting food
during cooking. Avoid spilling these materials
inside the oven or inside the oven door.
3. Press the BAKE pad.
BAKE
r
4. Press the INCREASE or DECREASE
A
The last oven set temperature
appears in the display. Continue
pressing until the desired temperature
is displayed.
When the oven starts to heat, the word “ON” and
the changing oven temperature, starting at
be displayed. When the oven reaches the
temperature you set, a tone will sound.
5. Press the CLEAR/OFF pad when
CLEAR
roasting is finished.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to
to compensate for temperature increase, if desired,
remove the roast from the oven sooner (at 5° to
less than the temperature in the Roasting Guide).
NOTE: You
wish to Time Bake, as described
in the Baking section of this book, to turn oven on and
automatically.
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
To change oven temperature during roasting,
press the BAKE pad and then the INCREASE or
DECREASE pad to get new temperature.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Thaw most frozen poultry before roasting to ensure
without thawing, but allow 10 to 25 minutes per
even doneness. Some commercial frozen poultry can
pound additional time (10 minutes per pound for
be cooked successfully without thawing. Follow
roasts under 5 pounds, more time for larger roasts).
directions given on package label.
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