Hotpoint RF725GP Use And Care Manual page 19

Roasting
Tender meat or poultry can be
roasted uncovered in your oven.
spattering to u minimum. When
roasting. it is not necessary 10
sear, baste, cover or add water to
your meal.
Roasting is really a baking
procedure used for mea[s.
Therefore, oven controls are set for
BAKE or TIME BAKE. (You may
hear a slight clicking s(~llnd,
indicating the oven is working
properly. ) Roasting is easy; just
follow these steps:
Step 1: Check weight of meat, and
in a shallow ~an. (Broiler pan with
rack is a good pan for this. ) Line
broiler pan with aluminum toil
when using pan for marinating,
cooking with I'rui[s, cooking
heavily
spilling these matcriats on oven
liner or door.
Step 2: Ptacc in olcn on shelf in
A or B pc~sition, No preheating
is necessary.
Step 3: Press BAKE p~d.
Step 4: Press INCREASE or
DECREASE pad until desired
temperature is displayed.
The word "ON" and the changing
oven temperature witt be displayed
as the oven heats up. When the
oven reaches the set temperature a
tone will sound.
To change oven temperature
during BAKE cycle, press BAKE
DECREASE pad to get new
temperature.
Step 5: Press CLEAR/OFF when
food from oven.
Step 6: Most meats continue to
cook slightly while standing, after
being removed from the oven.
roasts is t 0 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
t O°F.; to compensate for
temperature rise, if desired, remove
the roast from oven sooner (at 5° to
Roasting Guide).
NOTE: You may wish to TIME
BAKE, as described in the Baking
section of this book, to turn oven
on and off automatically.
Remember that food will continue
to cook in the hot oven and
therefore should be removed when
the desired internal temperature
For 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).
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.
Questions and Answers
Q. Is it necessary to check for
doneness with a meat
thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in the
Roasting Guide section. For roasts
over 8 Ibs., cooked at 300°F. with
reduced time, check with
thermometer at half-hour
intervals after half the cooking
time has passed.
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat my oven
each time I cook a roast or
poultry?
A. [t is rarely necessary to preheat
your oven. Preheat only for very
small roasts, which cook a short
length of time.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy
rolled roasts.
Q.
Can I seal the sides of my
"tent"
when roasting a turkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows the
air to circulate and brown the meat.
foil
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