Hotpoint RB754 Use And Care Manual page 21

Do not lock the oven door with the door
latch during roasting. The latch is used for self-
cleaning only.
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 controls are set for Baking or
Timed Baking. (You may hear a slight clicking sound,
indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.
How to Set Your Range for Roasting
1. Place the shelf in A or B position.
No preheating is necessary.
2. Check the
weight of the
meat and place
it fat-side-up,
or poultry
breast-side-up,
on a 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 after being removed
from the oven. The internal temperature will rise 5 to
10 degrees 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.
OVEN SET
BROIL
B
CLEAN
A
3. Turn the OVEN SET knob to BAKE. Turn the
OVEN TEMP knob to the desired temperature.
4. After roasting is completed, turn the OVEN SET
knob to OFF.
OVEN TEMP
OFF
300
250
BAKE
200
WARM
TIMED BAKE
CLEAN
350
400
450
500
BROIL
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