Hotpoint RB557 Use And Care Manual page 21

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.
Roasting is really a baking procedure used for meats.
Therefore the oven control is set for Baking. You may
hear a slight clicking sound indicating the oven is
working properly.
How to Set Your Oven for Roasting
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 for poultry
breast side up)
on the 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.)
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, cooking with fruits, cooking heavily cured
meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
ROASTING
Most meats continue to cook slightly after being
removed from the oven. The internal temperature will
rise about 5° to 10°F. during the recommended standing
time 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 want to remove the
roast sooner (at 5° to 10°F. less than the temperature
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.
3. Turn the OVEN CONTROL knob to desired
temperature. See the Roasting Guide for
temperatures and approximate cooking times.
4. Turn the OVEN CONTROL knob to OFF when
roasting is finished.
B
A
(continued next page)
21