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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. When roasting, it is not
necessary to sear, baste, cover or
add water to your meat.
Roasting is really a baking
procedure used for meats.
Therefore, oven controls are
set for BAKE or TIME BAKE.
(You may hear a slight clicking
sound, indicating the oven is
working properly.) Roasting is
easy; just follow these steps:
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this:) Line
broiler pan with aluminum foil
when using pan for marinating,
cooking with fruits, cooking
heavily cured meats, or basting
food during cooking. Avoid
spilling these materials on oven
liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
Step 3: Touch BAKE pad.
18
Step 4: Touch INCREASE pad.
The latest oven set temperature
appears in the display.
Step 5: Press INCREASE or
DECREASE pad until desired
temperature is displayed.
The word "ON" and the changing
oven temperature will 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, touch BAKE pad and
then INCREASE or DECREASE
pad to get new temperature.
Step
6: Touch CLEAIUOFF when
baking is finished and then remove
food from oven.
Step 7: Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
10"F.; to compensate for
temperature rise, if desired,
remove the roast from oven sooner
(at 5° to 10°F. less than temperature
in the 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
has been reached.
For Frozen Roasts
Frozen roasts of beef, pork. 1 wnb.
etc., can be started without thawing
but allow 10 to 25 minutes per
pound additional time ( 1() minutes
per pound for roasts under 5
pounds, more time for larger roasts).
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
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
Roasting Guide on opposite page.
For roasts over 8 lbs., cooked at
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 mv oven
each time I cook a roast or
poultry?
A. It is rarely necessarj 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. BLly a roast as even in
thickness as possible, or buy
rolled roasts.
Q. Can I seal the sides of mv f"oil
A. Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown
the meat.
.
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