Roper F8858W0 Use And Care Manual page 12

USING FOIL
For Baking
TQ catch spillovers, cut a piece of foil slightly larger than
the pan and turn up the edges. Use two oven racks and put
Ihe foil on the lower oven rack below the pan. Do not use
aluminum forI directly under a pan on the same oven rack.
The foil will reflect heat away from the pan.
r--
I
CAUTION
Do not cover the oven bottom or an entire oven rack
with foil The foil can block normal heat flow, cause
cooking failures and damage the oven interior.
For Roasting
For slow browning, place a foil "tent" loosel over the
meat This IS especially good on a large turkey.
6 o not seal
the foil. Sealing the foil will tend to steam the meat.
To reduce spattering, lightly crush foil and put it in the bot-
tom of the pan under the food
For Broiling
CAUTION
Do not cover the broiler grid with foil. Hot fat on the
foil may cause a broiler fire. If a fire starts, close the
oven door and turn controls off. If fire does not go
out, throw baking soda on fire. Do not put water on
the fire.
ROASTING TIPS
l
Roasting time will depend on the oven temperature,
meat temperature, size, shape and type of the meat, the
proportion of bone and fat, and the degree of doneness
(internal temperature) you desire.
9 Add extra time (15 to 20 minutes per pound) when
roasting frozen meats.
l
For even cooking, all poultry must be completely
thawed
before roasting.
l
For self-basting, put meat in pan with the fat side up.
l
Use a roasting pan that fits the size of the roast. Too
small a pan will let melted fat drip over the edge and too
large a pan will cause spattering.
l
Reduce spattering by putting lightly crushed foil in the
pan under the food.
. To best measure doneness, always use a meat
thermometer.
. For easier carving, let the roast stand 10 to 20 minutes
after removing it from the oven. Always carve across the
grain of the meat.
MEAT
OVEN TEMP INTERNAL TEMP
Beef, Lamb 325" F
rare
140' F
medium 160" F
well
170" F
Veal, Fresh Pork
325" F 170" F
Chicken
375" F
190" F
Turkey
325" F
185" F
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