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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, oven controls are set to Baking. (You may
hear a slight clicking sound, indicating the oven is
working properly.)
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 poultry
breast side-up), on a
roasting rack in a
shallow pan. The
melting fat will baste
the meat. Select a Pan as ~~
close to the size o~the meat as possible. (The
broiler pan with rack 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.
16
ROASTING
\
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. The internal temperature will rise about 5° to
desired, remove the roast from the oven sooner (at 5°
to 10°F. less than the temperature in the 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.
3. Turn the OVEN SET knob to BAI<E and the
OVEN TEMP knob to the tempe~-aturc you desire.
4. After roasting is complete, turn the OVEN SET
knob to OFF.
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