Oven Set Knob - GE JKS05 Use And Care Manual

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. (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 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°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 TEMP
B
A
3. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
4. Turn the OVEN SET knob to OFF when roasting
is finished.
LOWER OVEN
OVEN SET
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