GE 49-4791 Use & Care Manual page 34

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary 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. (You may hear a
slight clicking sound, 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 roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this.) Line
broiler pan with aluminum foil when
using pan tbr marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food 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 4: Most meats continue to
cook slightly while standing, after
being removed 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 10°E below
temperature suggested in guide.
If no standing is planned, cook
meat to suggested temperature in
guide on opposite page.
NOTE: You may wish to use TIME
BAKE, as described on pages 31
and 32, 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 to 25 minutes
per pound additional time (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 cooked successfully without
thawing. Follow directions 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.
Temperatures are shown in Roasting
Guide on opposite page. For roasts
over 8 lbs., cooked at 300°E with
reduced time, check with thermometer
at half-hour intervals after half the
time has passed.
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool l0 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. 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 roast, 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.
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 325°E Small
poultry may be cooked at 375°E
for best browning.
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