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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.
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight
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. (The
broiler pan with rack is a good pan for this.) Line
the 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 inside the oven or
inside the oven door.
3. Turn the OVEN
OVEN SET
SET knob (on
some models)
to BAKE and
the OVEN
TEMP knob to
the temperature
you desire.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
$' ..,' , , , , , J . j
as-....... /.
-
OVEN TEMP
OFF
-
(knob appearance may vary)
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to BAKE or TIMED
BAKE. (You may hear a slight clicking sound,
indicating the oven is working properly.) Roasting is
easy; just follow these directions:
4. After roasting is complete, turn the OVEN SET
knob (on some models) or the OVEN TEMP knob
to OFF.
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 rise, if desired, remove
roast from oven sooner (at 5° to 10°F. less than
temperature in the guide).
NOTE:
You may wish to use Timed Baking, as described in
the Baking section of this book, to turn oven on and
off automatically.
oven and therefore should be removed when the
desired internal temperature has been reached.
Thaw most frozen poultry before roasting to ensure
even doneness. Some commercial frozen poultry can
be cooked successfully without thawing. Follow
directions given on package label.
(continued n~t page)
17
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