GE JGRP20 Owner's Manual page 19

Usingthe masting feature, genera
i
Roasting is cooking by dry heal Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures,
which should be low and steady, keep spattering to a minimum,
Before You Begin Roasting°,°
Roasdng is really a baldng procedure used
for meats. Therefore, the oven controls are
set for Baking or Timed Baldng, (You may
hear a slight clicking sound, indicating the
oven is working properly) Timed Baking
_ turn the oven on and off automatically.
Most meats continue to cook slightly after
being removed from the oven The internal
temperature ,_I1 rise about 5° to t0°F
during the recommended standing 0xne of
10 to 20 minutes. This allows roasts to firm
up and makes them easier to carve,
To compensate
for this rise in temperature,
you may _ant to remove the roast sooner
(at 5 ° to 10°F less than the temperature in
the Roasting Glfide).
REMEMBER: F oodwilt continue to cook in
the hot ovenand therefore shouldbe removed
when the desiredinternal temperaturehas
been reached
G
@
How to Set Your Oven for Roasting
[]
Place the shelf in A or B position..
No preheating is necessm_.
[]
Check the weight of the meat, Place
the meat fat side up, or poultry breast
side up, on roasting grid in a shallow
pan The melting fat _a_llbaste the
meat.. Select a pan as dose to the size
of the meat as possible, (The broiler
pan with grid is a good pan for this )
[] Touch the BAKEpad,
Tochange the oven temperatureduring the
masting cycle, touch the BAKEpad and set
the new temperature
[] Touch the +or -pad toset the
oven temperature.
[] Touch the STARTpad.
[] Touch the CLEAR/OFFpad when
roasting is finished.
,il ¸¸¸: !:
Aluminum Foil
You can use aluminum foil to line the
broiler pan. This makes clean-up easier
when using the pan for marinating,
cooking with fiafits, cooking heavily cured
meats or basting food during cooldng
Press the foil tightly around the inside of
the pan.
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