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chat cm page 38*
Roastkig is W#drq
&y
dry heat. i t's
reailya ba!dngprocedureused for
meats.That'swhy you use the Bake
controlsfor roasting.
Roastingtemperatures,
which
should be low and steady,keep
spatteringto a minimum. When
roasting~ it'snot necessaryto sear,
baste,cover or add water to your
meat.Tender meat or poultrycan
be roastedlmcowmxt.
Check the weight of the meat and
place it, fat side up, on the rack in
the broiler pan that came with your
range. This helps the meat to baste
itself.
Ahvaysuse a roastingpan that fits
the size of your meat. A
roast placed
in
a pan too small for its size will
drip over the edge.
Most meatscontinueto cook slightly
while standingin the oven or after
being removedfrom it. Take this into
consideration when determining
your cooking time.
To cook frozen meat roastswithout
thawing, aiiow more cooking time.
For large roasts, add 10 to 25 niin~
utes per pound. For roasts under 5
pounds, add 10 minutes per pound.
To slow down surfacebrowning on
turkeys,you can use a foil "tent".
The tent-shaped foil should be laid
loosely over the poultry so the heat
can circulate under the foil.
Mostfrozen poultry should be
thawed before cooking to make
sure it'sdone evenly. Some, how-
ever, can be cooked successfully
without thawi
label
for spec
]g. Check the packer's
fic directions.
Step '1:Use shelf posifion indicated
on the Roasting Chart on page 38.
For very tall roasts, remove the
second oven shelf.
Step 2. Piace meat inside the oven
and close the door.
Step 3: Touch BAKE pad. Display
shows BAKE and a flashing indi-
cator light points to OVEN TEMP.
..,
"
How
to set
CM?r?
using
F%(JM?
For many foods, especially roasts
and poultry, internal food tempera-
ture is the best test for doneness.
The temperature probe takes the
guesswork out of roasting by cook-
ing foods to the exact doneness
you want. When the internal tem-
perature of the food reaches the
temperature you set, the OVEN
AUTOMATICALLY SHUTS OFF and
signals until the CLEAFVOFFpad is
touched.
Step 1: Insert probe into meat. Then
plug probe into receptacle on oven
wall.
Step 2: Touch BAKE pad. Display
shows BAKE and a flashing indi-
cator light points to OVEN TEMP.
Touch number pads 3,2 and 5 to
enter the desired oven temperature
of 325° .
Step 4: Touch number pads 3,2
and 5 to enter 325° oven tempera-
ture. (The exception is small poultry
which is roasted at 375°).
Step 3: Touch FOOD TEMP pad.
Flashing indicator points to FOOD
TEMP on display, Use number pads
to enter desired finished meat tem-
perature from 90° to 199°. Probe
must be inserted into receptacle or
"Prob" flashes on display.
Step 5: Touch START pad ~obegin
roasting. Display shows oven tem-
perature as it rises, and signal
sounds when desired temperature
is reached.
Step & When food is cooked, touch
CLEAR/OFF pad to turn oven off.
Step 4: Touch START pad. Display
shows oven temperature rising to
preset temperature. Display also
shows actual food temperature
rising. Signal sounds when desired
temperature is reached.
Step 5: Touch CLEAR/OFF pad to
turn signal off.
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