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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.
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight
of the meat. Place it,
fat-side-up (or poultry
breast-side -up) on a
trivet in a shallow pan
as close to the size of
the meat as possible.
(The broiler pan with
grid is a good pan for
this.) Line the broiler pan with aluminum foil
when using the pan for marinating, cooking with
fruits, cooking heavily cured meats, or basting food
during cooking. Avoid spilling these materials
inside the oven or inside the oven door.
OVEN SET
3. Turn the OVEN SET knob to MANUAL and the
OVEN TEMP knob to 325"F. Small poultry may
be cooked at 375"F. for best browning.
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).
Roasting is really a baking procedure used for
meats. Therefore, oven controls are set to BAKE
or T. BAKE. (You may hear a slight clicking sound,
indicating the oven is working properly.) Roasting is
easy; just follow these steps:
4. 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 roast from
oven sooner (at 5° to 10"F. less than temperature
in the guide).
NOTE: You may wish to use Automatic Baking 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.
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.
(continued next page)
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