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Roasting in the Oven
(Upper or Lower Oven)
Roasting is a dry heat cooking
method. It is recommended for
poultry and tender cuts of beef,
lamb, pork and veal.
1. Arrange the oven rack(s) in the
desired position(s) and place the
food in the oven.
2. Turn the Selector to BAKE.
3. Set the Temperature Control to
the recommended temperature.
See the "Roasting chart"on
page 15.
Be sure to turn the Selector to OFF
and the Temperature Control fully
counterclockwise when cooking is
completed.
Roasting tips:
* Roast meats fat side up in a
shallow pan using a roasting rack.
* Use a roasting pan that fits the
size of the food to be roasted.
Meat juices may overflow the sides
of a pan that is too small. Too
large of a pan will result in
increased oven spatter.
* Spatter can be reduced by lining
the bottom of the roasting pan
with lightly crushed aluminum foil.
* A foil tent will slow down surface
browning for long-term roasting,
as when roasting a turkey. Place
tent-shaped foil loosely over meat
to allow for air circulation. Do not
seal foil or meat will be steamed.
* Use an accurate meat
thermometer to determine when
meat has reached desired degree
of doneness.
Insert the
thermometer into the center of the
thickest portion of the meat or
inner thigh or breast of poultry.
For an accurate reading, the tip of
the thermometer should not touch
fat, bone or gristle.
* After reading the thermometer
once, push it further into the meat
1/2 inch or more and read again.
If the temperature drops, return
the meat to the oven for more
cooking.
* Remove roasted meats from the
oven when the thermometer
registers 5°F to 10°F lower than
the desired doneness. The meat
will continue to cook after removal
from the oven.
* Roasts will be easier to carve if
allowed to stand
10 to 15 minutes
after removal from the oven.
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