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ROASTING
Do not lock the lower oven door with the
latch during roasting. The latch is used for
self-cleaning
only.
Roasting is cooking by dry heat. Tender meat or
poultry call be roasted uncovered
in your oven.
Roasting
temperatures,
which
should
be low and
steady, keep spattering
to a nLininmm.
Roasting is really a baking procedure
used for meats.
Therefore, the oven controls are set to Baking or
Timed Baking. (You nmy hear a slight clicking sound,
indicating the oven is working properly. ) Timed
Baking will turn the oven on and off autonmtically.
Most meats comilme to cook slightly while standing,
after being removed from the oven. The standing time
recommended
for roasts is 10 to 20 minutes.
This
allows roasts to firm up and nmkes them easier to
calve. "FEe internal temperature
will rise about 5 ° to
10°F.; to compensate
for the temperature
rise, if
desired, remove the roast from the oven when its
internal temperature
is 5 ° to i 0"F. less thalL tile
temperature
shown in the Roasting Guide.
Remember
that food will COlLtilme to cook in the hot
oven
aiM,
therefore, should be removed when the
desired internal temperature
has been reached.
1. Place in the oven on shelf in A or B position.
No preheating is necessm T.
2. Check the weight
of the meat. Place
the meat tilt-side-up,
or poultry breast-
side-up, on a roasting
rack or shallow pan.
The melting tht will
baste the meat. Select
a pan as close to the
size of the meat as
possible.
(The broiler
pan with rack is a good pan for this.)
OVEN SET
OVEN TEMP
!
I
3. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to 325°F. Small poulh T may
be cooked at 350°F. for best browning.
4. When roasting is finished, turn the OVEN SET
knob to off and then remove the food from the oven.
Use of Aluminum
Foil
You call use alunmmm
foil to line the broiler pan.
This nmkes cleau-up easier when using the pall for
nmrinating,
cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
18
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