Magic Chef TIME SAVOR RANGE Manual page 39

MEAT, POULTRY AND FISH
If you like beautifully browned roasts and poultry that turn out juicy and flavor- For best
ful, the Speed Oven will provide you with a welcome shortcut to success. We've results, select
included all the basic instructions, charts and tips you need to achieve tender per-
fection with a variety of favorite meats, poultry and fish. You'll be delighted with meta.lpans
how easy it is to save time. Now you can serve an elegant roast in the middle of the when roasting
work week -you don't need to wait until Sunday! meats and
BASIC INSTRUCTIONS wholepouhr_
1. Place thawed meat, poultry or fish in a metal pan, (Whole poultry or roasts
will create excessive splattering in a glass pan.)
NOTE: For best results, use at least a 4-pound roast. For preparing frozen tlsh
sticks or fillets, see Frozen chart on page 29.
2. Place the pan in the Speed Oven using the rack position outlined in the
Roast charts on pages 12 and 13.
3. Set SPEED COOK 1 for the maximum time outlined in the charts.
4. Turn roast over after about half the cooking time.
5. At the minimum time listed in the charts, check for doneness using a
thermometer inserted into the center of the roast or the thickest part of the
poultry or the center of the fish. Temperatures are given in the charts. DO NOT
use a conventional or microwave thermometer in the oven during
SPEED COOK to prevent damaging the the rmometer.
NOTE: Remove roast or poultry when the temperature is 5 degrees below
desired temperature in tire charts. The temperature will continue to rise about
5 to lOdegreesduringthestandingtime.
6. If necessary, continue cooking and check periodically until done. Cover meat
with aluminum foil and allow"to stand up to 20 minutes.
ADDITIONAL TIPS
• Foil shielding is important for less tender beef roasts, which do not have a layer of fat
to help keep the surface from drying. Tie roasts that tend to separate during cooking.
NOTE: Small separated areas on the ends or tops of roasts may overcook unless
shielded with foil
• For best results, select metal pans when roasting meats and whole poultry.
Drippings tend to splatter more in glass dishes than in metal pans. If using a glass
pan when cooking fish, decrease cooking time by about 3 to 5 minutes.
• DO NOT stuffpoultry. Instead, cook stut_ng separately in a shallow dish during
the last 15 minutes of the roasting time. For moist stuffing, cover dish.
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