KitchenAid KEBI271W Use And Care Manual page 14

Roasting In The Oven
Roasting is a dry heat cooking method.
It is recommended for poultry and tender
cuts of beef, lamb, pork and veal.
Single/upper oven:
1. Arrange the oven racks in the
desired positions 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 the Selector is turned to OFF
and the Temperature Control is turned
fully counterclockwise when cooking
has been completed.
Lower oven (for double ovens):
1. Arrange the oven racks in the
desired positions and place the
food in the oven.
2. Set the Temperature Control to the
recommended temperature. See the
"Roasting chart" on page 15.
Be sure to turn the Temperature
Control to OFF when cooking has
been completed. The oven will remain
ON if left at any other setting.
Roasting tips:
© Roast meats fat side up in a shallow
pan using a roasting rack.
e 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.
e Spatter can be reduced by lining the
bottom of the roasting pan with
lightly crushed aluminum foil.
>
b
@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.
e 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.
e After reading the thermometer once,
push it further into the meat '/ 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.