GE JKC06GJ How To Get The Best page 10

l?o~stingis cooking by dry heat.
Tendermeat or poultry can be
ro~stcduncoveredin your oven.
Roastingtemperatures, which
shouldbe low and steady,keep
spatteringto a minimum. When
roasting, it is not necessary to
sear, baste,
Covei
or add water
to your meat.
Roastingis really a baking
procedure for meats. Therefore,
OVEN SET control is set to BAKE
or TIME BAKE. (Youmay hear a
slightclicking sound, indicating
the oven is workingproperly.)
Roastingis easy;just followthese
steps:
I
Step 1: Check weight of meat, and
place it, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this.) Line
broilerpan with aluminum foilwhen
using pan for marinating, cooking
with fruits, tooting heavily cured
meats, or for basting food during
cooking. Avoidspilling these
materiais on oven liner or door. In
case of a spill, see Cleaning Guide
on page 17.
Step 2: Piacemeatin ovenon shelf
i[~ A or B positiori.No preheating
is necessary.For locationof shelf
positions,see page6.
.. ---
Step 3: Turn OVEN SET to BAKE
or TIME BAKE and OVEN TEMP
to 325"F. Small poultry maybe
cooked at 375°F.for best browning.
For TIME BAKEprocedure, see
page 8.
Note: The guide on the opposite
page gives approximatetimes in
minutesper pound. These times
should only be used as a guide. A
meat thermometer, inserted into the
center of the thickestpart of the
meat, is the only accurate test for
doneness.
Step 4: Most meats continue to
cook slightly while standing, afier
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10to 20 minutes
while making gravy, or for easier
carving, you may wish to remove
meat from oven when internal
temperature is 5° to 10°.F. b eiow
temperature suggested in guide.
If no standing is planned, cook
meat to suggested temperature
in guide.
coofing time is recommended.
Tempemturesare shownin Roastin
Guide on opposite page. For roast
over 8 pounds cooked at 300°F.
with reduced time, check with
..—. -:
.—
-.
thermometer at half-hour intervals ,_~,' ~
afier half the time has passed.
.
Q.
why
is
my
roast
crumbling :-:.: -
whenI
try
to
carve it?
A.
Roasts
are easierto sliceif
allowedto cool 10to 20 minutes .
afterremovingfromoven.Be sure
to cut acrossthe grainofthemeat.
Q. Do I need
to
preheat
my
oven
each
time
I cool{
a roast
or
poultry?
A. It
is
rarely necessary to preheat
your oven, and
usually only for
very small roasts, which cook a
short length of time.
.