Roasting - Hotpoint RJ742J Use And Care Manual

Roasting
Roasting iscookingbydryheat.
Tendermeator poultrycanbe
roasteduncovered inyouroven.
Roasting temperatures, w hich
shouldbelowandsteady, k eep
spatteringtoa minimum.When
roasting,itisnotnecessaryto
sear,baste,coveror addwater
toyourmeat.
Roastingisreallya baking
procedure usedformeats. T herefore,
ovencontrolsare setto BAKE.(You
mayheara slightclickingsound,
indicating theovenis working
properly.)Roasting is easy;just
followthesesteps:
Step1:Checkweightofmeat,and
place,fatsideup,onroastingrack
ina shallow pan. (Broilerpanwith
rackisa goodpanforthis.)Line
broilerpanwithaluminum foilwhen
usingpanformarinating, c ooking
withfruits,cookingheavilycured
meats,or forbastingfoodduring
cooking.Avoidspillingthese
materialsonovenlineror door.
Step2:Placeinovenon shelfin
A or Bposition.Nopreheatingis
necessary.
Step3: 'Ihrn OVENSETtoBAKE
andOVENTEMPto 325"F. S mall
poultrymaybecookedat 375"F.
forbestbrowning.
Step4: Mostmeats continue t o
coo-k slightlywhilestanding, a fter
beingremovedfromtheoven.For
rareor mediuminternaldoneness,
if meatis to stand10to20minutes
whilemakinggravy,or foreasier
carving,youmaywishtoremove
meatfromovenwheninternal
temperatureis5to 10"F. below
temperaturesuggested inguide.
If no standingis planned,cook
meatto suggested temperature
in guideon page14.
N~E: YoumaywishtouseTIME
BAKE,asdescribedonpage10, t o
turnovenon andoffautomatically.
Rememberthatfoodwillcontinue
to cookinthehotovenandtherefore
shouldberemoved whenthedesired
internaltemperature hasbeen
reached.
For
I?rozen Roasts
* Frozenroastsofbeef,pork,
lamb,etc., canbestartedwithout
thawing, b utallow10to25minutes
per poundadditional t ime(10
minutesper poundforroastsunder
5 pounds,moretimeforlarger
roasts).
Questiom
&
Amwers
Q.Is
it
necessaryto checkfor
doneness w ithameatthermometer?
A. Checking thefinished internal
temperature atthecompletion of
cooking timeis recommended.
Temperatures areshown inRoasting
Guideon oppositepage.For roasts
over8 pounds,cookedat 300"F.
withreducedtime,checkwith
thermometerat half-hourintervals
afterhalfthe timehas passed.
Q. Whyis myroastcrumbling
whenI try to carveit?
A. Roastsare easierto sliceif
allowedto cool10to 20 minutes
afterremovingfromoven.Besure
to cut acrossthegrainof themeat.
Q.Do I needtopreheatmy
oveneachtimeI cooka roast
or poultry?
A. It is rarelynecessaryto preheat .
youroven,o-nly for very small
roasts,whichcooka shortlength *
of time.
Q. Whenbuyinga roast,are
thereanyspecialtipsthat would w
helpme cookit moreevenly?
A. Yes.Buyaroastasevenin
thickness aspossible, o rbuyrolled
roasts.
Q.
CanI
sealthesidesof myfoil
"tent"whenroastinga turkey?
A. Sealing thefoilwillsteamthe
meat.Leaving it unsealed allows the
airtocirculate a ndbrown themeat.
@ Thawmostfrozenpoultrybefore
roastingto ensureevendoneness.
Somecommercial f rozenpoultry
canbecookedsuccessfully without
thawing.Followdirectionsgiven
on packer'slabel.
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