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How
step -i:
to
set
Your
Check the weight
meat and place, fat side
UP,
Ill
CONTROLS
TO USE I N R OASTING
Range
'for
of the
on the
rack in the broiier pan that came
with your
range. This helps the
meat to baste itself.
S&p 2: Use shelf position "A' or
"B",
or the
one indicated in
your
Cookbook. Place C)ven Shelf on
the correct embossed shelf sup-
port. For very tall roasts, remove
second oven shelf.
Oven
stays
Roasting
"On"
Light comes
on and
on until Oven Set
Knob is
turned
to OFF. Oven Cycling Light
comes on and remains on until
temperature is reached.
Step 5: Place your meat inside the
oven, making sure the pan is not
touching the oven walls or door.
Step 3: Turn the OverI Temp Knob
to 325°. (The exception
is small
poultry which is roasted at 3750.)
:;@> 4: Close the oven door and
tur~ the LOven.Set Knob to BAKE.
step
Q:
Turrl off
the heat when the
roasting cycle is complete.
w
Be sure meat is cooked to your
satisfaction.
Most meats con-
tinue to cook slightly
while
standing after being removed
from the oven. This should be
taken into consideration when
determining your cooking time.
Always use a roasting pan that
fits the size of your meat. A
roast placed in a pan too small
for its size will drip over the
edge.
You may cook
frozen
meat
roasts without
thawing.
How-
ever, you must
allow
more
cooking time for large roasts,
add 10-25 minutes per pound.
For roasts under 5 pounds, add
10 minutes per pound.
To slow down surface browning
on turkeys, you can use a foil
"tent".
The tent-shaped
foil
should be laid loosely over the
poultry so the heat can circulate
under the fQi!.
Most frozen poultry should be
thawed before cooking to elT-
sure it is done evenly. Some, S.&%
C3
however, can be cooked WC- '"% '$=
cessfully
without
thawing.
Check the packer's
label for
specific directions.
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