Roasting; Roasting Tips - KitchenAid KEBI141 Use And Care Manual

ROASTING
TO aSE FOR ROASTING:
Single/Gpper Oven
1. Arrange the oven racks in the desired positions.
2. Set the Temperature Control to the recommended
temperature. See roasting chart, page 13.
3. Turn the Selector to BAKE.
Lower Oven (For double Ovens Only)
1. Arrange the oven racks in the desired positions.
2. Set the Temperature Control to the recommended
temperature, see roasting chart, page 13.
Roasting Tips
• Roast meats fat side up in a shallow pan using a roasting rack.
• Gse a roasting pan that fits the size of the food to be roasted. Meat juices may overflow
sides of a pan that is too small, and a too large pan will result in increased oven spatter.
• Spatter can be reduced by lining the bottom of the roasting pan with lightly crushed
aluminum foil.
• A foil "tent" will slow down surface browning for long¬
term roasting, as when roasting a turkey. Place tent¬
shaped foil loosely over meat to allow for air circulation.
Do not seal foil or meat will be steamed.
• Use an accurate meat thermometer to determine when
meat has reached desired degree of doneness. Insert
thermometer into the center of the thickest portion of
the meat or inner thigh or breast of poultry. For an ac¬
curate reading, the tip of the thermometer should not
touch fat, bone or gristle.
• After reading the thermometer once, push it further into the meat V
2
inch or more and
read again. If the temperature drops, return the meat to the oven for more cooking.
• Remove roasted meats from the oven when the thermometer registers 5°F to 10°F lower
than the desired doneness. The meat will continue to cook after removal from the oven.
• Roasts will be easier to carve if allowed to stand 10 to 15 minutes after removal from the
oven.
14