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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_
The oven has a special
low shelf position
(R) just
above the oven bottom.
Use it when
extra cooldng
space is needed,
for
example,
when
roasting
a
large turkey. The shell: is
not designed
to slide out
at this position.
Roasting
is really a baking
procedure
used for meats.
Therefore,
the oven controls
are set for Baking.
(You
may hear a slight clicldng
sound
indicating
the oven is
wortdng
properly.)
Most
meats continue
to cook slightly
while standing
after being
removed
from
the oven. Recommended,
standing
time for roasts is 10 to 20 minutes.
This
allows the roasts to firm up and makes
them easier to
carve. The
internal
temperature
will rise about
5° to
10°E (3 ° to 6°C_). If you wish to compensate
for the
temperature
rise, remove
the roast from the oven when
its internal
temperature
is 5 ° to 10°E (3 ° to 6°C.)
less
than
the 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.
1. Position
oven shelf at
position
B for small
size roast
[3 to 5 lbs.
(1o3 to 2.3 kg)] and
at position
R for
larger roasts,
2. Check
the weight
of' the meat_ Place the meat fat-
side-up
or the poultry
breast-side-up
on roasting
grid 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 grid is a good pan
for this.)
3. Turn
the OVEN
CONTROL
knob to the desired
temperature
(you may hear a slight clicldng
sound,
indicating
the oven is worldng
properly)°
See the
Roasting
Guide
for temperatures
and approximate
cooking
times°
4. When
roasting
is finished,
turn the OVEN
CONTROL
knob
to OFF
and then
remove
the
food from the oven.
Dual Shelf Cooking
This
allows more than
one food to be cooked
at the
same time, For example:
While
roasting
a 20-1b_
(10 kg) turkey
on shelf position
R, a second
shelf
(if so equipped)
may be added
on position
D so that
scalloped
potatoes
can be cooked
at the same
time.
Calculate
the total cooking
time to enable
both
dishes
to complete
cooking
at the same time. Allow
15-20
minutes
of additional
cooking
time for the potatoes.
Use of Aluminum
Foil
You can use aluminum
foil to line the broiler
pan.
This makes clean-up
easier
when
using the pan for
marinating,
cootdng
with
fruits, cooking
heavily
cured meats or basting
food during
cooking.
Press the foil tightly
around
the inside
of the pan_
Frozen
Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started
without
thawing,
but allow
15 to 25 minutes
per
pound
(450 grams) additional
time [15 minutes
per
pound
for roasts under
5 pounds
(2.3 kg),
more
time
for larger roasts].
Make sure poultry
is thawed
before roasting.
Unthawed
poultry
often does not cook evenly_ Some
commercial
frozen poultry can be cooked successfil!ty without
thawing.
Follow
the directions
given on the package
label.
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