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Roastingis cookingby dryheat.Tendermeator
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1
poultrycan be roasteduncoveredin youroven.
OWN SFI-
OWM,WMP
Roastingtemperatures, w hichshouldbe low and
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BME
steady, k eepspatteringto a minimum.
Roastingis reallya bakingprocedureusedfor meats.
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Therefore, o vencontrolsare set to BAKEor TIMED
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\
%\\:
BA~. (Youmayheara slightclickingsound,
7/ouO
indicatingthe ovenis workingproperly.)Roastingis
easy;just followthesesteps:
1. Placethe shelf
in A or B
position.No
preheatingis
necessary.
2.
Checkthe
weightof the
meat.Placethe
meatfat-side-up
or poultrybreast-
shallowPan.The
sid-up,on roastingrack in a
meltingfat willbastethe meat.
Select a pan as close
to he sizeof themeat as
possible.(Broilerpan with rack is a goodpan for
this.)Linebroilerpan with aluminumfoil when
usingpan for marinating, c ookingwithfruits,
cookingheavilycuredmeats,or bastingfood
duringtooting. Avoidspillingthesematerials
insidethe ovenor insidethe ovendoor.
3. Turnthe OVENSET(on somemodels)to BA~
andthe OVENTEMPto 325°F.Smallpoultrymay
be cookedat 375°F. f or bestbrowning.
4. Mostmeatscontinueto cookslightlywhile
standing,afterbeingremovedfromthe oven.
Standingtimerecommended for roastsis 10to 20
minutes.This allowsroaststo firmup andmakes
themeasierto carve.Internaltemperature willrise
about5° to 10°F.;to compensate for temperature
rise, if desired,removeroastfromovensooner(at
5° to 10"F. l essthantemperaturein the guide).
NOTE: Youmaywishto useWD
BAKE,as
describedin the Bakingsectionof thisbook,to turn
ovenon and off automatically.
Rememberthat foodwill continueto cookin the hot
ovenand thereforeshouldbe removedwhenthe
desiredinternaltemperaturehas beenreached.
Frozen
Roa$@
Frozenroastsof beef,pork,lamb,etc.,can be started
Thawmostfrozenpoultrybeforeroastingto ensure
withoutthawing,but allow 10 to 25 minutesper
even doneness.SomecommercialfrozenpouItrycan
poundadditionaltime (10 minutesper poundfor
be cookedsuccessfullywithoutthawing.Follow
roasts under5 pounds,moretilne for largerroasts).
directionsgivenon packagelabel.
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