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The
containers below are
suggested to use
when you are roasting in your Combination Range,
Oven
Broiler Pan and Rack
II
This pan is designed for roasting and broiling. ~hrome rack keeps the drippings
cool by reflecting heat away from porcelain pan, Slots allow drippings to fall into
pan.
A!uminurn Pan and Rack
B
Conducts heatquickly and
evenly.
)
How
to
Prepare
a
Standing
Rib Roast ~
WA.
—.
Step ?: Place the meat, fat side
up, on the rack of the broiler pan
which comes with your range. Do
not cover. Add no liquid. Insert
meat thermometer.
Step 2: Position either oven shelf
at "B". (Use "A" if roast is tall.) Re-
move the other Oven Shelf if nec-
essary or position on "D". Place
roast in oven.
Step 3: Set Oven Temp Knob to
325°. Set the Oven Set Knob on
BAKE. Oven "On" Light comes on
and stays on until Oven Set Knob
Step 4: For Standing Rib Roasts
see the chart following Step 6, and
set Minute Timer as a reminder if
you wish.
Step 5: At the end of cooking time,
check your meat thermometer. If
meat is done, remove from oven.
Step 6: Turn the Oven Set Knob
to OFF.
is turned OFF. Oven Cycling Light
comes on until preset temperature
is reached.
Finished Meat
Doneness
Approximate Time in
Thermometer
Minutes Per Pound
Temperature
——
——
3-5 Ibs.
6-8 Ibs.
–
Rare
24-30 min.
18-22
min.
130-140
Medium
30-35min. 22-26min.
150-160
Well
Done
35-45min. 28-33min.
170-185
.-
~Questions
arid Answers
Q. 'When buying a roast are there
any special tips that would help me
cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy roiled
roasts.
Q, Can 1 seal the sides of my foil
"tent" when roasting a turkey?
A. S@aling the foil will steam the
/";-! eat, Leaving it unsealed allows
~It LOcirculate and brown the
,fi~;,-j ~ ;. '' -)
'=-~~~i-l
eat.
Q. Do I need to preheat my oven
each time I cook a roast or poultry?
A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook a short length
of time.
Q. Why does the temperature on
my meat thermometer seems un-
usually high for the amount of time
I've cooked the meat?
A. The thermometer
may have
slipped frolm its original position as
meat cooks. Reposition,
making
sure it is in the center of the rr~eat
and not tou?hing
bone, fat, or
gristle.
to check for doneness?
A. A meat thermometer is the most
accurate test for checking if your
meat is done. The thermometer
should be inserted in the center of
a roast or breast of the poultry
without
touching
fat, bone, or
gristle.
Q. Why is my roast crumbling
when I try carving it into slices?
A. Roasts are easier to slice if al-
lowed to cool 10 to 20 minutes af-
ter removing from the oven. Be
sure to cut across the grain.
21
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