Roasting - Sears Kenmore Classic 98591 Owner's Manual

Roasting
Roasting iscookingbydry heat. Tendermeat or poultry
can be roasted uncovered in your oven. Roasting
temperatures, which should be low and steady, keep
spatteringto a minimum. When roasting, it is not nec-
essary to sear, baste, cover or add water to your meat.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to BAKE or TIME
BAKE.(Youmay hear a slightclickingsound, indicating
the oven is working properly.) Roasting is easy; just
follow these steps:
Step 1: Check weight of meat, and place, fat side up,
on roastingrack in a shallowpan. (Broiler pan with rack
is a good pan for this.) Line broilerpan with aluminum
foilwhen using pan for marinating, cookingwith fruits,
cookingheavilycured meats,or for bastingfood during
cooking. Avoid spilling these materials on oven liner
or door.
Step 2: Place in oven on
shelf in A or B position. No
preheating is necessary.
Step 3: Turn OVEN SET
to BAKE and OVEN TEMP
to 325°E Small poultry
may be cooked at 375°F.
for best browning.
Step 4: Most meats con-
tinue to cook slightly while
standing, after being re-
moved from the oven. For
rare or medium internal
doneness, if meat is to
stand 10 to 20 minutes
while making gravy, or for easier carving, you may wish
to remove meat from oven when internal temperature
is 5 to lO°R below temperature suggested in guide. If
no standing is planned, cook meat to suggested tem-
perature in guide on opposite page.
NOTE: Youmay wishto useTIME BAKE, as described
on page 20, to turn oven on and off automatically.
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
For Frozen Roasts
• Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to25 minutes per pound
additionaltime (10 minutes per pound for roasts under
5 pounds, more time for larger roasts).
• Thaw most frozen poultry before roasting to ensure
even doneness. Some commercial frozen poultry can
be cookedsuccessfullywithout thawing. Followdirec-
tions given on packer's label.
Questions and Answers
Q. Is it necessary to check for doneness with a meat
thermometer?.
A. Checking the finished internal temperature at the
completion of cooking time is recommended. Tempera-
tures are shown in Roasting Guide on page 23. For
roasts over 8 Ibs., cooked at 300°R with reduced time,
check with thermometer at half-hour intervals after half
the time has passed.
Q. Why is my mast crumbling when I try to carve it?.
A. Roasts are easier to slice if allowed to cool 10to 20
minutesafter removingfrom oven. Be suretocut across
the grain of the meat.
O. Do I need to preheat my oven each time'I cook
a roast or poultry?
A. It is rarely necessary to preheat your oven, only for
very small roasts, which cook a short length of time.
Q. When buying a mast, are there any special tips
that would help me cook it more evenly?.
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil "tent" when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown the meat.
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