Hotpoint RK962G Use And Care Manual page 23

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 to BAKE or
TIME BAKE. (You may hear a
slight ci,cking 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 for basting food during
cooking. Avoid spilling these
materials on oven liner or door.
Step 2: Place in oven with shelf in
A or B position. No preheating is
necessary.
Step 3: Turn OVEN SET knob to
BAKE and OVEN TEMP knob to
at 375°F. for best browning.
Step 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
the temperature increase, if desired,
remove the roast from the oven when
its internal temperature is 5° to 10°F
less than temperature shown in the
Roasting Guide.
BAKE, as described on pages 20
and 21, to set oven to turn 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 Roask
etc., can be started without thawing,
but allow 10 to 25 minutes additiond
time per pound (10 minutes additional
time 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 packer's label.
Q. h
it necessary to check
for doneness with a meat
thermometer?
A. It is recommended that you check
the meat's internal temperature
at the completion of cooking.
Temperatures are shown in Roasting
Guide on next page. For roasts over
8 Ibs., cooked at 300°F. for reduced
time, check meat 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. is rarely necessary to preheat
your oven; 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 it cook 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 foil
"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.
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