Hotpoint RS504GP Use And Care Manual page 16

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. When
roasting, it is not necessary to
sear, baste, cover or add water to
your meat.
Roasting is easy; just follow
these steps:
Step 1: Check weight of meat, and
place it, fat-side-up, on roasting
rack in a shallow pan. (Broiler pan
with rack is a good pan for this.)
Do not cover. Do not stuff poultry
until just before roasting. Use a
meat thermometer for more
accurate doneness (do not place
thermometer in stuffing) or refer to
the Roasting Guide for
approximate cooking times. Line
broiler pan with aluminum foil
when using pan for marinating,
cooking with fruits, cooking
heavily-cured meats, or for basting
food during cooking. Avoid
spilling these materials on oven
liner or door.
Step 2: Place in oven on shelf in A
or B position. No preheating is
necessary.
Step 3: Turn OVEN SET knob to
BAKE. Turn OVEN TEMP knob
to 325°F. Small poultry may be
cooked at 350°F. for best
browning. (You may hear a slight
clicking sound, indicating the oven
is working properly.)
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Step 4: Most meats continue to
cook slightly while standing after
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
1 O°F.; to compensate for
temperature increase, if desired,
remove the roast from the oven
when roast's internal temperature
is 5° to 10°F. less than temperature
shown in the 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.
For Frozen Roasts
Frozen roasts of beef, pork, lamb,
etc., can be started without
thawing, but allow 10 to 25
minutes additional time per pound
(10 minutes additional time per
pound for roasts under 5 pounds,
more time for larger roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow direction; given
on package label.
Questions and Answers
Q. Is it necessary to check for
doneness with a meat
thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in
Roasting Guide on opposite page.
For roasts over 8 pounds, cooked
at 300°F. with reduced time,
check with thermometer at half-
hour intervals after half the time
has passed.
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the mca[.
Q. Do I need to preheat my oven
each time I cook a roast or
poultry?
A. It is rarely necessary to preheat
of time.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. Can I seal the sides of my foil
"tent" when roasting a turkey?
A. Sealing the foil will steam
the meat. Leaving it unsealed
allows the air to ~irculate and
brown the meat.